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EFFECTS OF CARBOHYDRATES ON FREEZING POINTS.

Author(s) : SMITH K. E., BRADLEY R. L. Jr

Type of article: Article

Summary

FREEZING POINTS OF VARIOUS SWEETENERS WERE FOUND OVER A RANGE OF CONCENTRATIONS SO THAT ANY MANUFACTURER COULD CALCULATE THE EFFECT OF EACH AT ANY GIVEN CONCENTRATION IN THE FROZEN DESSERT MIX. SWEETENERS ASSAYED WERE MONOSACCHARIDES: GLUCOSE, GALACTOSE AND FRUCTOSE ; DISACCHARIDES: LACTOSE, MALTOSE AND SUCROSE ; FRUCTOSE 42, 55 AND 90 ; MALTODEXTRIN-10 D.E. ; AND CORN SYRUPS-36, 42 AND 62 D.E.

Details

  • Original title: EFFECTS OF CARBOHYDRATES ON FREEZING POINTS.
  • Record ID : 1984-0683
  • Languages: English
  • Source: Am. Dairy Sci. Assoc., Annu. Meet./J. Dairy Sci. - vol. 66
  • Publication date: 1983/06/26
  • Document available for consultation in the library of the IIR headquarters only.

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