Milk fat or butterfat, as it is sometimes called, is the most important component of ice cream. It is also the most expensive major ingredient of ice cream, and so the higher the fat content, generally the more expensive the product.
Milk fat gives ice cream a rich and creamy flavor. Fat also contributes to producing a smooth texture and greater resistance to melting.
The fat also is a concentrated source of calories and contributes heavily to the energy value of ice cream.
A milk fat content between 14% and 22% is ideal for producing a rich tasting, full bodied ice cream. According to US standards, ice cream must contain at least 10% milk fat, before the addition of bulky ingredients and must weigh a minimum of 4.5 pounds to the gallon. Ice cream made with less than 14% milk fat is weak-bodied coarse and icy.
Decreasing the fat content of ice cream decreases the creamy sensation and increases the intensities of flavors of skim milk powder and of corn syrup.
It also impacts on added flavors, since there are many flavor components that are fat soluble, which are released to the olfactory senses as fat melts.
Milk fat component in ice cream
