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EFFECT OF SWEETENER/STABILIZER INTERACTIONS ON THE VISCOSITY AND FREEZING POINT OF ICE CREAM MIX.

Author(s) : WITTINGER S. A., SMITH D. E.

Type of article: Article

Summary

ICE CREAM MIXES WERE PREPARED CONTAINING 9 COMBINATIONS OF 3 SWEETENERS (SUCROSE, 36 DEXTROSE EQUIVALENT CORN SYRUP AND 42 HIGH FRUCTOSE CORN SYRUP) AND 3 DIFFERENT RATIOS (75:25, 50:50, 25:75) OF CONSTANT AMOUNTS OF LOCUST BEAN GUM AND GUAR GUM. SUCROSE AND 42 HIGH FRUCTOSE CORN SYRUP WERE FOUND TO SIGNIFICANTLY AFFECT THE APPARENT VISCOSITY OF MIXES WHILE 36 DEXTROSE EQUIVALENT CORN SYRUP DID NOT. ALSO, INTERACTIONS OF SWEETENERS WITH ONE ANOTHER DID NOT AFFECT VISCOSITY. SWEETENERS AND STABILIZERS WERE FOUND TO INTERACT WITH EACH OTHER TO ALTER THE VISCOSITY OF THE MIX.

Details

  • Original title: EFFECT OF SWEETENER/STABILIZER INTERACTIONS ON THE VISCOSITY AND FREEZING POINT OF ICE CREAM MIX.
  • Record ID : 1987-1069
  • Languages: English
  • Source: Milchwissenschaft - vol. 41 - n. 12
  • Publication date: 1986/12
  • Document available for consultation in the library of the IIR headquarters only.

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