Non-diary ice-cream is a frozen mixture of a combination of components of milk substitute, non-fat milk solid substitute, sweeteners, stabilizer, emulsifier and flavouring. Other ingredients such as egg products and colourings may be added. The mixture is estuerized and homogenized before freezing. Freezing involves rapid removal of heat while agitating vigorously to incorporate air, thus imparting the desirable smoothness and softness of the frozen product.

Main Researcher: Mohd. Suria Affandi Yusoff