Most obviously, it can melt when exposed to heat.The researchers wanted to determine if they could slow down melting and extend the shelf life of ice cream using a fibrous extract from banana fruit stems, or rachis. end-of Tags: food and drink, desserts, ice cream, world cuisine, personal services, nec, american chemical society, university of guelph in canada, analytical tools, universidad pontificia bolivariana in colombia, robin zuluaga gallego, food scientists, university of guelph, food, universidad pontificia bolivariana, environment.The research was presented at the National Meeting & Exposition of the American Chemical Society (ACS).

They also determined that CNFs could increase shelf life of ice cream, or at least decrease its sensitivity to temperature changes that occur when moved to and from the freezer.Working in collaboration with researchers at the University of Guelph in Canada, the team extracted cellulose nanofibrils (CNFs), which are thousands of times smaller than the width of a human hair, from ground-up banana rachis.Despite its popularity, ice cream does have some drawbacks that food scientists have struggled to overcome. As a result, CNFs could potentially replace some of the fats -and perhaps reduce calories - in these desserts."Our findings suggest that cellulose nano-fibres extracted from banana waste could help improve ice cream in several ways," said Robin Zuluaga Gallego from the Universidad Pontificia Bolivariana in Colombia.

"As a result, this would allow for a more relaxing and enjoyable experience with the food, especially in warm weather," said Gallego.In addition, CNFs increased the visغير مجاز مي باشدity of low-fat ice cream, which improved the creaminess and texture of the product.They found that ice creams mixed with CNFs tended China Professional Wholesale Printing Velvet Fabrics Factory to melt much more slowly than traditional ice creams.Adding tiny fibres extracted from banana plant to ice cream could slow melting, increase shelf life and potentially replace fats used to make the tasty treat, scientists say.They mixed the CNFs into ice cream at varying concentrations, ranging from zero up to three-tenths of a gramme per 100 grammes of the dessert."In particular, the fibres could lead to the development of a thicker and more palatable dessert, which would take longer to melt.The study suggests that CNFs could help stabilise the fat structure in ice creams.Using a variety of analytical tools - including a rheometer, which measures how much force is needed to move a fluid, as well as a texturometer, which measures the hardness of ice cream - the researchers evaluated the effects that CNFs had on the popular frozen treat