Fat
Fat content-is an indicator of perceived quality and/or price of ice-cream. The fat component in the mixture and increases the wealth of ice cream flavor, produces a characteristic smooth texture for the lubrication of heaven, contributes to the creation of patterns and AIDS workplace desirable properties of the melt. Milk fat of cream, sweet (unsalted) butter, frozen cream, condensed milk, formula, or cream is the main and only source of fat in milk ice cream formulations. Vegetable fats can also be used as sources of fat in non-dairy ice cream. A mixture of oils are often used in the production of ice cream get on physical characteristics, taste, availability and cost.
Palm oil, coconut oil, palm oil, sunflower oil, peanut oil, and their fractions, and their hydrogenated analogues are used to some extent. Regardless of the source, it is important that a large amount of fat crystallised during the whipping/freezing point. During the freezing ice cream, fat emulsion, which exists in the mixture will be partially merged or destabilize as a result of the presence of crystals fat, emulsifier action, air Desk, ice crystallization and high shear in the freezer, thus, create three-dimensional network of fat around the product that catches air and ensures the preservation of the form and lava resistance...
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Food refrigeration and freezing