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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| Subjects: | Aceite de palma, Aceite de palmiste, Aceites vegetales., Helado., |
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dig-fedepalma-123456789-824072022-08-05T10:11:03Z Production of Palm-based ice cream. W. Rosnani, A.Isa, autor. aut 56223 Nor Aini, Idris. 41802 Aceite de palma Aceite de palmiste Aceites vegetales. Helado. 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. 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. text d |
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biblioteca |
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Centro de Información y Documentación Palmero |
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d |
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Aceite de palma Aceite de palmiste Aceites vegetales. Helado. Aceite de palma Aceite de palmiste Aceites vegetales. Helado. |
| spellingShingle |
Aceite de palma Aceite de palmiste Aceites vegetales. Helado. Aceite de palma Aceite de palmiste Aceites vegetales. Helado. W. Rosnani, A.Isa, autor. aut 56223 Nor Aini, Idris. 41802 Production of Palm-based ice cream. |
| description |
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. |
| format |
Texto |
| topic_facet |
Aceite de palma Aceite de palmiste Aceites vegetales. Helado. |
| author |
W. Rosnani, A.Isa, autor. aut 56223 Nor Aini, Idris. 41802 |
| author_facet |
W. Rosnani, A.Isa, autor. aut 56223 Nor Aini, Idris. 41802 |
| author_sort |
W. Rosnani, A.Isa, autor. aut 56223 |
| title |
Production of Palm-based ice cream. |
| title_short |
Production of Palm-based ice cream. |
| title_full |
Production of Palm-based ice cream. |
| title_fullStr |
Production of Palm-based ice cream. |
| title_full_unstemmed |
Production of Palm-based ice cream. |
| title_sort |
production of palm-based ice cream. |
| work_keys_str_mv |
AT wrosnaniaisaautoraut56223 productionofpalmbasedicecream AT norainiidris41802 productionofpalmbasedicecream |
| _version_ |
1756056033850032128 |