Spain is, after Italy and Germany, the third country in the world that more money spent on ice cream. Without a doubt, it is one of the favorite desserts, at least until it begins to drip down the sides or becomes a soup of strange and with a flavor indefinite.
Now, a team led por Robin Zuluaga Gallego , and Jorge A. Velásquez-Cock, of the Universidad Pontificia Bolivariana (Colombia), have found that adding small fibres of cellulose extracted from plant residues from the banana to the ice cream, could slow the melt, to extend their time of consumption and, potentially, replace the fats used in ice cream. The find, entitled” Cellulose nanofibrils in ice cream: an analysis of its influence on the matrix structure, will be presented in the 255ª Meeting & National Exhibition of the American Chemical Society (ACS).
“Our findings –explains Zuluaga Gallego– suggest that the nanofibers of cellulose extracted from waste banana could help to improve ice cream in several ways. In particular, the fibers could lead to the development of a dessert more thick and tasty, that it would take more time to melt. As a result, this would allow for a more relaxing experience and enjoyable with food, especially in warm climates”.
In 2017, a team of scientists from Japan have developed an ice cream that took more in melt – based polyphenolic compounds that are found in strawberries. From that research, Zuluaga Gallego has been investigated with plants of banana, which are considered waste once you harvest the fruit. In particular, the researchers wanted to determine if they could slow down the merger and to extend the useful life of the ice cream using an extract of fibrous stems of the fruit of the plantain or rachis.
The experts extracted nanofibers of cellulose (CNF), thousands of times smaller than the thickness of a human hair. Then mixed with ice-cream in different concentrations, ranging from zero to three-tenths of a gram per 100 grams, and evaluated the results. What they discovered was that the ice cream is melting much more slowly than ice cream. In addition, the CNF increased the viscosity of the ice cream low in fat, which really enhanced the creaminess and the texture of the product.