Abstract: Different lipids or their mix ture give some impacts to ice cream texture, mouth feel, overrun and melting resistance.The result shows that coconut oil, butter and their mix ture are more suitable for ice cream application. However the formulation base and the process must be corresponded. The lipids effect less on anti-melting characteristic while they play a more important role in ice cream texture, mouth feel and overrun.

Key words: lipid, ice cream, application