Scientist discover adding tiny cellulose fibers in ice-cream results in slow melting

Columbian Scientists now discovered that adding tiny cellulose fibres extracted from banana plant waste to ice cream will result in slow melting, increase shelf life and potentially replace fats used to make the tasty treat. The discovery is made by Universidad Pontificia Bolivariana, Colombia.

The addition of fibres could lead to the development of a thicker and more palatable dessert, and it will provide a more relaxing and enjoyable experience with the food, especially in warm weather.

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