Optimizing fats for ice cream
To help make better use of vegetable fats in ice cream, research scientists at the University of Guelph, Ontario, Canada, worked to determine an optimal ratio of solid-to- liquid fats using highly saturated palm kernel oil and monounsaturated high-oleic sunflower oil.
The use of vegetable fats instead of milk fats in ice cream is common in many countries around the world, and their use is increasing in the United States. Vegetable fats have different saturated-to-unsa…