Effect of vegetable oils on plain ice cream properties

ABSTRACT

Butter fat in ice cream mixes was substituted by coconut and palm oils by 50, 75 and 100%. The specific gravity of all mixes decreased by increasing the substitution of butter fat with coconut or palm oil. The overrun during whipping decreased with increasing substitution. All mixes had higher pH and viscosity with increasing percentage of coconut or palm oil. Sensory evaluation indicated that ice cream containing 50% vegetable oil was inferior in flavor and melting quality. Increasing the amount of vegetable oil to 75-100% in the ice cream mixes, however, proportionally enhanced the sensory quality of the ice cream. Substituting milk fat by 100% palm oil or coconut oil saved the direct production costs of the ice cream by 19.6% and 12.2%, respectively