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Ice Cream Fat

Ice Cream Fat

800 - 1500 USD ($)/Metric Ton

Product Details:

  • Application Ice cream making
  • Shelf Life 1-2 Years
  • Click to View more
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Ice Cream Fat Price and Quantity

  • 800 - 1500 USD ($)/Metric Ton
  • 1 Fcl Metric Ton

Ice Cream Fat Specification

  • Ice cream making
  • 1-2 Years

Trade Information

  • Any Malaysia/Indonesia/Thailand ports
  • Letter of Credit (L/C) Letter of Credit at Sight (Sight L/C) Telegraphic Transfer (T/T)
  • 1000 - 2000 Metric Ton Per Month
  • 1 Months
  • Yes
  • Contact us for information regarding our sample policy
  • Middle East Africa Asia
  • All India

Product Description

By going through the process of trading and supplying qualitative range of Ice Cream Fat to our client that is utilized for making ice cream. This item is procured from well-reputed vendors of the market who formulated the same by using high quality required materials with the assistance of innovative technology. It is demanded in the market because of its superb effective and safe utilization. Offered Ice Cream Fat can be avail from us at common market price rate without any delay.

Applications of Ice Cream Fat:


"Ice cream fat" is a term that can refer to various components in ice cream production. Here are some potential applications:

1. Creaminess and Texture: Fat plays a crucial role in giving ice cream its smooth and creamy texture. The fat content in ice cream provides a rich mouthfeel and helps prevent the formation of ice crystals, ensuring a more enjoyable eating experience.

2. Flavor Carrying: Fat acts as a carrier for flavors in ice cream. It can encapsulate and release volatile compounds responsible for the ice cream's taste. This is why full-fat ice creams often have more intense and well-rounded flavors.

3. Stability and Overrun Control: Overrun refers to the increase in volume of ice cream during the freezing process. The fat content can help control the overrun, leading to a more stable and consistent product.

4. Melting Characteristics: The type and amount of fat used can influence how ice cream melts. High-fat ice creams tend to melt more slowly, which is desirable in many instances, as it prevents excessive dripping and extends the time for enjoying the treat.

5. Mouthfeel Enhancement: Apart from creaminess, fat can contribute to the mouthfeel in various ways, such as adding a sense of richness and smoothness.

6. Nutritional Considerations: While ice cream fat provides desirable attributes, it also affects the nutritional profile of the product. Lower-fat or reduced-fat ice creams may be developed to meet specific dietary requirements or cater to health-conscious consumers.

7. Ingredient Interactions: The fat content can interact with other ingredients in the ice cream formulation, affecting the stability, homogeneity, and overall product quality.

8. Innovation and Product Development: Ice cream manufacturers may experiment with different fat sources (e.g., dairy fat, vegetable oils) to create new flavors, textures, and products that cater to specific markets or consumer preferences.
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