In order to overcome the excessive production and improve the utilization of the VCO, it is required to further process the VCO to create various products, such as functional food, cosmetic, and pharmaceutical products. Therefore started from 2008, the VCO with extrusion products from coconut cream concentrate has been formulated into ice cream.
The ice cream produced using certain concentration of basic formula substituted by the VCO has resulted in a fairly good organoleptic properties product. Meanwhile, the process of producing extrusion products using the concentrate of coconut cream protein formulated with corn and rice flours could have produced extrusive products with high protein contents.
VCO is the main source of fat to formulate VCO-ice cream. Other ingredients are eggs, sugar, milk, gelatin, water, flavour, and food coloring materials. The process begins with determining the amount or precentage of the VCO addition to find acceptable VCO content according to organoleptic tests.
In fact, the VCO is able to help infants and children to absorb calcium to cause the formation of better bones and teeth. In terms of cosmetics, the VCO is able to improve skin elasticity, that the consumers who take VCO containing ice cream may get multi impacts (Barlina Rindengan/BALITKA).