VCO Ice Cream and How to Make It

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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.

Processing the ice cream using VCO, as a source of vegetable fat, is intended to improve functional properties of the ice cream products, because as a natural product, the VCO contains medium-chain fatty acids that are easily digested, besides the VCO itself runs hydrogenated process that eliminates trans fat content. During the process of VCO-ice cream, addition of the VCO is not done at once, but frequently added in small portions until blended perfectly.

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.

Image 1. Materials for VCO ice cream production.
The VCO applied in processing the ice cream because many consumers do not like to take it directly. Recommended dosages of VCO intake are 3 tablespoons/day for adults, 2 tablespoons/day for children, and 1-2 teaspoons/day for under 5 five years old infants. It is expected that VCO ice cream could provide these needs.


Image 2. VCO-Ice Cream
By taking VCO ice cream regularly, consumers will be freed from trans fat consumption, which can reduce the level of bad cholesterol (LDL) and increase good cholesterol (HDL). While the VCO is a vegetable oil that does not run hydrogenation process, because over 90% of them is classified as saturated fatty acids and about 60% as medium-chain fatty acids (C8-C12) that play important role in addressing a variety of diseases.

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).


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