The distinction between fats and oils is that the former are solid at room temperature, and the latter are liquid. Ice cream typically has a fat content of 8-10 % by weight, though in premium ice cream it can be as high as 15-20%. Fat performs several functions in ice cream: it helps to stabilize the foam, it is largely responsible for the cream texture,it slows down the rate at which ice cream melts and it is necessary to deliver flavour molecules that are soluble in fat but not water. The major sources of fat used in industrial ice cream production are butterfat, cream and vegetable fat.