Delicious and durable banana peel extract helps ice cream slow down its melting speed

In the hot summer, many people like to eat ice cream But if it's too slow, the ice cream will melt Canadian researchers extract cellulose nanofibers from banana peel and add ice cream to slow down the melting speed of the ice cream Researchers from gulfer University of Canada reported on the results of the study when they attended the 255th National Conference and exposition of the American Chemical Society in New Orleans The cellulose nanofibers in banana peel are very small, which are one thousandth of the diameter of human hair According to Dr Robin suluaga Gallego of gulfer University, they added cellulose nanofilaments from 0 to 0.3 g to 100 g ice cream respectively, and evaluated the melting speed of ice cream with the aid of analytical equipment The results showed that the ice cream not only melted more slowly, but also tasted smoother and more delicious when cellulose nanofilaments were added 。 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