As a traditional ice cream raw material, butterfat has a unique flavor and is commonly used to make high-quality ice cream. However, its source is limited and the cost is high. Vegetable fats are generally used as substitutes in the market. If you want to make delicious ice cream, liquid oil is not suitable because of its low melting point and poor whipping performance, resulting in low expansion of ice cream and poor resistance to melting. Ice cream made from vegetable fat needs to maintain its shape at a certain temperature (such as 25-35 degrees), not melt in your hands, and melt immediately when put in your mouth (oral temperature is about 37 degrees). Coconut oil, palm kernel oil, and palm oil all have such properties. Compared with coconut oil and milk fat, palm oil has semi-solid properties, stable supply, high cost performance, many categories, and no trans acid, making it an ideal choice for ice cream raw oils. Recommended fat: 100% coconut oil or palm kernel oil, palm oil middle fraction (melting point 28°C) Note: Palm oil middle fraction (PMF) is the fraction extracted from palm liquid oil or palm stearin, suitable for use For products that require good melt resistance and melt-in-the-mouth properties.

Palm fruit oil processing, palm oil press, palm kernel oil extraction, crude palm oil refining, palm oil fractionation, we can supply turnkey palm oil processing, any need please email to info01@cnoilmachine.com