Fat agglomeration is affected by the process parameters and the choice of the emulsifier stabiliser system and ingredients. Fat agglomeration has a significant role in dryness of extruded ice cream, slow meltdown, good shape retention and resistance to shrinkage during storage. Too much protein can result in an over stable fat emulsion and insufficient fat agglomeration. This calculator uses an empirical MSNF factor of 17 to calculate the maximum MSNF consistent with good fat agglomeration.