Why Do Ice Cream Manufacturers Use Vegetable Oils Over Real Milk in India?

Ice cream, a beloved treat enjoyed by millions, can vary widely in its ingredients based on factors such as cost, shelf stability, and dietary preferences. In India, a country with significant milk production, why do some ice creams still use edible vegetable oils instead of real milk? This article explores the reasons behind this choice, delving into cost efficiency, shelf stability, dietary preferences, and regulatory practices.

Cost Efficiency

One of the primary reasons for using vegetable oils over real milk is cost efficiency. Vegetable oils, especially those with saturated fats like dalda (a widely used vegetable fat in India), can be significantly cheaper than milk. This cost advantage is particularly important in a highly competitive market where manufacturers are under pressure to keep retail prices competitive. By using vegetable oils, companies can maintain lower prices, making their products more accessible to a broader customer base.

Shelf Stability

Another critical factor is shelf stability. Ice creams made with vegetable oils tend to have a longer shelf life compared to those made with real milk. This is especially beneficial for manufacturers and retailers, as it reduces spoilage and waste. An extended shelf life can also mean fewer stockouts and lower storage costs for retailers, making vegetable oil-based ice creams a more attractive option from a business perspective.

Dietary Preferences

Consumer dietary preferences play a significant role in the decision to use vegetable oils. Some individuals may be lactose intolerant, have allergies to dairy products, or follow a vegan lifestyle. Vegetable oils allow manufacturers to cater to these demographics, providing a dairy-free alternative that still offers the creamy texture and mouthfeel associated with traditional ice cream.

Texture and Mouthfeel

Vegetable oils can be manipulated to mimic the creamy texture provided by milk fats. This is particularly useful for creating ice cream that feels similar to traditional ice cream, without the added cost of real milk. While the taste may not be as rich, the ability to achieve a similar texture is a significant benefit in the ice cream industry.

Regulatory and Labeling Practices

Regulatory and labeling practices also influence the choice of ingredients. In some regions, ice cream is labeled differently based on its fat content and ingredients. Products made with vegetable oils might be marketed as something other than ice cream, depending on the specific regulations in place. This allows manufacturers to differentiate their products and maintain compliance with industry standards.

Market Demand

Market demand is a key factor driving the use of vegetable oils in ice cream production. Consumer preferences vary, and there is often a demand for non-dairy or lower-fat options, especially in segments such as health-conscious consumers or those with dietary restrictions. Manufacturers are likely to capitalize on this demand by using alternative ingredients like vegetable oils.

Facts about the Ingredients of Ice Cream in India

It's important to clarify some common misconceptions about the ingredients used in ice cream. Many people believe that milk is replaced with vegetable oil, but this is not accurate. In reality, milk or milk powder, not vegetable oil, is never replaced. The term “veg fat” typically refers to dalda, which replaces the butter or dairy fat used in ice cream.

The choice to use vegetable oils does not imply any health risks. Manufacturers use vegetable oils to reduce costs and improve shelf stability, but the taste is often inferior to that of ice cream made with real milk.

The Supreme Court's Ruling

The Supreme Court of India has ruled that a product labeled as ice cream must be made with butter or similarly appropriate fat, not vegetable oil. This legal requirement ensures that consumers can rely on the label for accurate information. If a product box labels the product as ice cream, it is indeed made with milk or milk powder and not vegetable oil. Products using vegetable fats are not labeled as ice cream and typically have less than 10% milk fat.

Milk, a source of water, is never used to make ice cream on a large scale in India, except by a few local companies. Instead, milk powder is preferred for its ease of storage and transport, its longer shelf life compared to liquid milk, and its ability to control the ice crystal formation in ice cream, thus maintaining a smoother texture.

While Amul is well-regarded for its marketing efforts and has a wide distribution network, it is not necessarily the highest-quality ice cream in India. Higher-quality ice creams are produced by Pappai ice creams from Kerala, Ideal ice creams from Karnataka, and Baskin Robbins. These brands have earned a reputation for superior taste and quality, often employing traditional methods and premium ingredients to deliver a more satisfying ice cream experience.