Yay science! Melt-Resistant ice cream is here

Forget going to Mars -- science has finally done something useful: created ice cream that doesn't melt quickly on a hot day.

Along with scientists from the University of Guelph in Canada, Columbian researchers Dr. Robin ZuluagaGallego and Jorge A. Velásquez Cock goosed an ice cream recipe with cellulose fibers from a banana plant to achieve the breakthrough.

The science site StudyFinds notes that the discovery was presented last week at the 255th National Meeting & Exposition of the American Chemical Society.

The delicious result? Ice cream that not only lasts longer, but tastes creamier and may be healthier than the usual kind.

Meanwhile, the "banana waste" additives -- microscopic stem fibers, thousands of times smaller than the width of human hair -- could replace some of the fats that make ice cream taste so good.

While Japanese researchers last year announced their own melt-resistant ice cream, their additive -- polyphenol compounds from strawberries -- didn't have the same mouth feel as the real McCoy.

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