ShareEFFECTS ON FREEZING POINT OF CARBOHYDRATES COMMONLY USED IN FROZEN DESSERTS.
Author(s) : SMITH K. E., BRADLEY R. L. Jr
Type of article: Article
Summary
THE FREEZING POINTS OF VARIOUS SWEETENERS WERE ESTABLISHED OVER A WIDE RANGE OF SOLUTION CONCENTRATIONS SO THAT MANUFACTURERS CAN CALCULATE THE EFFECT EACH HAS AT ANY GIVEN CONCENTRATION IN FROZEN DESSERT MIXES. THE SWEETENERS ASSAYED WERE MONOSACCHARIDES, DISACCHARIDES, MALTODEXTRIN AND CORN SYRUPS. SLOPES FOR EACH CURVE WERE COMPUTED FROM THE ORIGINAL FREEZING POINTS (IN DEG C) AND A MEAN WAS OBTAINED. THESE DATA AND CONCLUSIONS WILL ENABLE THE INTERCHANGE OF SWEETENERS USED IN FROZEN DESSERT MIXES.
Details
- Original title: EFFECTS ON FREEZING POINT OF CARBOHYDRATES COMMONLY USED IN FROZEN DESSERTS.
- Record ID : 1984-1554
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 66 - n. 12
- Publication date: 1983/12
Links
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Indexing
- Themes: Precooked food
- Keywords: Freezing temperature; Sugar; Frozen dessert
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