Ice cream is a frozen recipe dairy/milk fat enriched with vegetable oils/fats, sugar, stabilisers, colours and flavours. Coconut oil is the ingredient-of-choice to partially replace milk fat, or even to enhance milk fat characteristics. The tropical oil also helps stabilise the product temperature and can optimise the melting curve. Coconut oil can be a key element that stimulates the taste sensation at exactly the right time and place.
An extra edge
While enhancing the overall product experience, the commercial benefits of including coconut oil give the ice cream producer an extra edge in the marketplace.