Revolutionary research has unveiled a new ice cream that defies rapid melting, thanks to an unexpected ingredient: banana plant waste. This innovative treat not only boasts a slower melt rate but also offers enhanced creaminess and potential health benefits, promising a more enjoyable and less messy dessert experience for consumers.
The Sweet Science Of Slow-Melt
Scientists from Colombia’s Universidad Pontificia Bolivariana, in collaboration with the University of Guelph in Canada, discovered that cellulose nanofibrils (CNFs) extracted from discarded banana rachis (the central stalk of a banana bunch) can significantly alter the properties of ice cream. These microscopic fibers, thousands of times thinner than a human hair, are flavorless and can be seamlessly integrated into the ice cream mixture.
Key Takeaways
- Extended Melt Time: Ice cream infused with CNFs melts considerably slower than traditional varieties, allowing for a more leisurely consumption, especially in warm climates.
- Improved Texture: The addition of CNFs enhances the ice cream’s viscosity, resulting in a creamier and more palatable texture.
- Increased Shelf Life: The CNFs help stabilize the ice cream’s fat structure, making it less susceptible to temperature fluctuations during storage and potentially extending its shelf life.
- Potential Health Benefits: Researchers believe that CNFs could potentially replace some of the fats in ice cream, leading to a lower-calorie product without compromising on taste or texture.
From Waste To Wonder
Traditionally, banana rachis are discarded after the fruit is harvested, contributing to agricultural waste. This new research transforms a waste product into a valuable resource, offering an environmentally friendly approach to food innovation. The process involves grinding the stalks and extracting the cellulose nanofibrils, which are then added to the ice cream in small concentrations.
A Global Pursuit For Melt Resistance
The quest for melt-resistant ice cream is not new. In 2017, Japanese scientists developed a slow-melting ice cream using polyphenol compounds derived from strawberries. However, the banana waste innovation stands out for its ability to not only slow melting but also improve the ice cream’s texture and potentially reduce its fat content. This breakthrough was presented at the 255th National Meeting & Exposition of the American Chemical Society, marking a significant step forward in the confectionery industry.
Sources
- Banana waste product makes for slower-melting ice cream, New Atlas.
- Scientists have developed melt-resistant ice cream. Here’s how it happened – Deseret News, Deseret News.
- Melt-resistant ice cream possible thanks to banana waste, Study Finds.