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EFFECTS OF SWEETENERS AND WHEY ON THE FREEZING POINT AND RHEOLOGICAL PROPERTIES OF ICE CREAM MIX.

Author(s) : BAKSHI A. S., SMITH D. E., LOMAURO C. J.

Type of article: Article

Summary

ICE CREAM MIXES WITH SWEETENING SYSTEMS, SUCROSE, SUCROSE AND CORN SYRUP AND 55% HIGH FRUCTOSE CORN SWEETENER, CONTAINING 5 LEVELS OF WHEY SUBSTITUTION FOR NONFAT DRY MILK (0 TO 40%) WERE PREPARED. MIXES WERE DILUTED 1: 1, 1: 2, 1: 3 AND 1: 4. THE FREEZING POINTS OF THESE DILUTIONS WERE MEASURED. VALUES OBTAINED WERE USED TO CALCULATE THE FREEZING POINT OF THE UNDILUTED MIXES. IT DECREASED WITH INCREASE IN WHEY CONCENTRATION FOR EXAMPLE 270.87 TO 270.75 K (-2.28 TO -2.40 DEG C) FOR SUCROSE. -RHEOLOGICAL PARAMETERS WERE DETERMINED AT 275 K (2 DEG C).

Details

  • Original title: EFFECTS OF SWEETENERS AND WHEY ON THE FREEZING POINT AND RHEOLOGICAL PROPERTIES OF ICE CREAM MIX.
  • Record ID : 1984-0682
  • 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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