Ice cream was formulated using a blend of non-fat milk solids and red palm olein. The purpose of adding red palm olein was to maximize the use of red palm oil in dairy products. Ice cream was produced using different percentages of red palm olein, namely, 10%, 8% and 5%. The samples were coded as S1, S2 and S3, respectively. The other samples were prepared using 10% fat from red palm olein:palm oil blends at 20:80, 50:50 and 80:20 ratios. The samples were coded as S4, S5 and S6, respectively. Physical and chemical characteristics of the ice cream mixes and ice cream such as viscosity, colour, overrun, meltability and structure were analysed. All the ice creams produced were yellowish in colour due to the presence of carotenoids. Overrun of the ice creams ranged from 35% to 50%, meltability was 95% to 99% and viscosity ranged from 450 to 500 centipoise (cPs). Red palm olein ice creams received higher scores compared to the control sample in terms of appearance, flavour, body and texture, and meltability.

Ais krim telah diformulasi dengan menggunakan campuran pepejal susu tanpa lemak dan minyak olein sawit merah. Tujuan penambahan minyak olein sawit merah ialah untuk memaksimumkan penggunaan minyak ini dalam hasil tenusu. Ais krim dihasilkan dengan menggunakan peratusan minyak olein sawit merah yang berbeza, iaitu 10%, 8% and 5%. Sampel ini masing-masing dikodkan sebagai S1, S2 dan S3. Sampel seterusnya disediakan dengan menggunakan 10% lemak daripada campuran minyak olein sawit merah:minyak sawit pada nisbah 20:80, 50:50 dan 80:20. Sampel masing-masing dikodkan sebagai S4, S5 dan S6. Sifat fizikal dan kimia campuran ais krim dan ais krim seperti kelikatan, warna, isi padu udara dan kecairan telah dianalisis. Kesemua ais krim yang dihasilkan menunjukkan warna kekuningan disebabkan oleh kandungan karotenoid. Ais krim yang dihasilkan mempunyai isi padu udara 35% hingga 50%, kecairan 95% hingga 99% dan kelikatan 450 hingga 500 centipoise (cPs). Ais krim daripada minyak olein sawit merah menerima pencapaian yang tinggi berbanding dengan ais krim kawalan dari segi rupa bentuk, cita rasa, struktur dan tekstur, serta sifat kecairannya.