In Malaysia, there are various types of ice cream available commercially such as soft and hard ice cream, lolli-pops, chocolate ice-cream bars etc. Generally, ice-cream is made up of milkfat, solid non fat, sugar emulsifier and stabilizer. It can be classified as dairy and non dairy depending on the type of fat used. 

The commercial value of ice cream is mainly based on the amount of its milkfat content. Nowadays, the consumers are very aware of the relationship between the consumption of saturated fat and blood cholesterol. For that reason, consumers are therefore highly encouraged to use palm oil as it is now generally known that palm oil has a high nutritive value. Furthermore, there is ample supply of palm oil in Malaysia.

Main Researcher: W, Rosnani