Production of Palm-based ice cream.
A process is outlined for manufacture of ice cream from mixes containing palm oil or palm kernel oil in place of milk fat. When the mixes were formulated to closely resemble a commercial ice cream mix, and processed in a continuous freezer under optimum conditions, 100 overrun could be reached within a shorter aging period (2-3 h) at a lower pressure (3-4 bar) and lower freezing temperature (-4 to -6C) than was required for the normal ice cream process. Compared with dairy ice cream, palm oil-based emulsions were more stable and had better whipping properties, and the palm oil-based ice cream had firmer body and smoother texture, was more economical, was perceived to be more healthy on a fat basis, and would be suitable for lactose-intolerant consumers.
| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | d |
| Subjects: | Aceite de palma, Aceite de palmiste, Aceites vegetales., Helado., |
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