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Use of sucrose substitutes in sorbet production.

[In Russian. / En russe.]

Author(s) : KAZAKOVA N. V., OLENEV Ju. A.

Type of article: Article

Summary

The authors present the results of a study on the use and effect of sucrose substitutes on the quality of sorbets. Dry matter from grape syrup, glucose-fructose syrup, glucose syrup with a high maltose and hydrolyzed lactose content were used as substitutes. Changes in density, volume, cryoscopic temperature, air volume fraction and the mean diameter of air bubbles were analyzed.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1993-1469
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 10
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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