Formulating Ice Cream for the Tropics: The Role of Palm Kernel Oil
Palm kernel oil and its fractions contribute essential physical properties to ice cream in Southeast Asia's tropical climates, where high ambient temperatures pose a challenge to product stability. These palm-based fats stay semi-solid at room temperature, helping ice cream form the right crystals and fat clumps smoothly during freezing. Studies show these fats help get the air bubbles, melting speed, and mouthfeel just right—without needing any dairy.
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