Banana peel extract can slow down the melting speed of ice cream

Summer is coming, and it's the time to eat ice cream But the best ice cream that looks good and delicious is that it melts too fast Before we finish eating, it has already melted Recently, Canadian researchers extracted cellulose nanofibers from banana peel and added ice cream to slow down the melting speed of the ice cream Researchers from the University of gulfer in Canada reported on the results of the study when they attended the 255th National Conference of the American Chemical Society (http:// and the Expo (http:// in New Orleans The cellulose nanofibers in banana peel are very small, which are one thousandth of the diameter of human hair The researchers added cellulose nanofilaments from zero to 0.3 g to 100 g ice cream respectively, and evaluated the melting speed of ice cream with the aid of analysis equipment (http:// (http:// The results show that the ice cream not only melts more slowly, but also tastes smoother and more delicious The next step will be to analyze whether different types of fat, such as coconut oil and milk fat, have different effects on the effect of adding cellulose nanofibers to ice cream, the researchers said