1.Vegetable fats also have the important advantage over milk fat, as they can make it possible to balance the    content of saturated and poly-unsaturated fats in the composition
2.It can also reduce the cholesterol content in this product
3.This product can impart varying textures to ice cream in the production process as well as lower the costs    of production
4.An ideal lubricant, structure builder and flavour carrier in ice cream formulations