ShareCHARACTERISTICS OF FROZEN DESSERTS SWEETENED WITH XYLITOL AND FRUCTOSE.
Author(s) : ABRIL J. R.
Type of article: Article
Summary
COMBINATIONS OF XYLITOL, FRUCTOSE AND 24 DE CORN SYRUP SOLIDS (CSS) WERE THE SWEETENING AGENTS IN ICE CREAM-TYPE FROZEN DESSERTS. BASED ON CHEMICAL, PHYSICAL AND SENSORY ANALYSES OF THE EXPERIMENTAL COMBINATIONS IT WAS DEMONSTRATED THAT A FORMULATION INVOLVING 6% XYLITOL, 6% FRUCTOSE AND 10% CSS GAVE PRODUCT ACCEPTABILITY SIMILAR TO THAT OF AN ICE CREAM WITH CONVENTIONAL INGREDIENT ARRAY AND COMPOSITION.
Details
- Original title: CHARACTERISTICS OF FROZEN DESSERTS SWEETENED WITH XYLITOL AND FRUCTOSE.
- Record ID : 1982-2031
- Languages: English
- Publication date: 1982
- Source: Source: J. Food Sci.
vol. 47; n. 2; 1982.03-04; 472-475; 3 fig.; 3 tabl.; 18 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Organoleptic property; Frozen dessert; Ice cream; Freezing; Fructose; Additive
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