| dc.creator | W. Rosnani, A.Isa,
autor.
aut
56223 | |
| dc.creator | Nor Aini, Idris.
41802 | |
| dc.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. | |
| dc.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. | |
| dc.language | d | |
| dc.relation | | |
| dc.subject | Aceite de palma | |
| dc.subject | Aceite de palmiste | |
| dc.subject | Aceites vegetales. | |
| dc.subject | Helado. | |
| dc.title | Production of Palm-based ice cream. | |
| dc.type | text | |
