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.

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Bibliographic Details
Main Authors: W. Rosnani, A.Isa, autor. aut 56223, Nor Aini, Idris. 41802
Format: Texto biblioteca
Language:d
Subjects:Aceite de palma, Aceite de palmiste, Aceites vegetales., Helado.,
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