Banana Waste Stabilizes Ice Cream

Banana Waste Stabilizes Ice Cream
Mar-22-18
A banana waste material could both slow ice cream melting and improve its taste.

The material is derived from the banana’s central stalk, called the rachis. A team from the University of Guelph extracted cellulose nanofibers from the rachis, which they then mixed into the ice cream. The tasteless fibers not only slowed the melting of the ice cream—which could prolong its shelf life—but also gave low-fat ice cream a richer, creamier taste.

Image: The rachis of the banana plant (circled)

Banana Waste Stabilizes Ice Cream


More Info about this Invention:

[NEWATLAS.COM]
[ACS.ORG]
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