Usually, cocoa powder as a food ingredient comes in low fat and high fat, why is the low fat cocoa powder the most suitable one for aqueous food product consumed frozen such as high cream? I will appreciate responses from the chemistry point of view.
Fat is an anti foam and foaming is required in ice cream production. So using full fat in the production will produce ice cream without foam and low aesthetic appleal.
Hi,
I want to help you that the addition of cocoa powder is for flavour and colur purpose only. As the earlier researcher Okwunodulu Innocent said higher fat content in cocoa may reduce the foam formation i.e. over-run. So, if low fat cocoa powder meets our requirement then why to go for higher fat cocoa powder which may reduce over-run and finally a loss to the industry. As you know higher over-run helps the ice cream industries to get higher profit.
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