The ice cream mix basically consists of milk components, sugar, flavours and fat. The typical creamy ice cream structure is formed during the production process by deep-freezing and creaming.
The fat plays an important role during this process: It determines the incorporation of air bubbles and is decisive for a creamy mouth feel, melting behaviour and flavour release. In contrast to traditionally used milk fat vegetable fats do not only offer savings, but may be also adapted to the desired characteristics of the end product.
The request for „healthier ice cream“ can also be fulfilled: The fatty acid profile of the ice cream mix can be adjusted and it is possible to reduce the cholesterol content.