Ice cream is a complex combination of partially frozen foam of emulsion held together by emulsified fat. Ice cream is made by freezing and aerating pasteurised mix with agitation to incorporate air for a smooth and good consistency. Dairy fats are commonly used in the production of ice cream. They are primarily derived from milk, cream, butter and anhydrous milk fat. Milk fat is the major fat component in ice cream. The fat component contributes to the richness of flavour in ice cream. However, vegetable fats such as palm oil, palm kernel oil and coconut oil are being used to replace milk fat in ice cream. Besides being comparatively cheaper than milk fat, palm oil and its fractions are widely available. These oils could be tailor-made to meet the specific requirements for ice cream fat such as the melting point, solid fat content and fatty acid composition.
Main Research: Wan Rosnani Awg Isa