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Characteristics of Frozen Desserts Sweetened with Xylitol and Fructose
Author(s) -
ABRIL J. RUBEN,
STULL J. WARREN,
TAYLOR RALPH R.,
ANGUS ROBERT C.,
DANIEL TERRY C.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10106.x
Subject(s) - xylitol , food science , fructose , high fructose corn syrup , chemistry , ingredient , ice cream , corn syrup , taste , sweetening , factorial experiment , sweetening agents , mathematics , fermentation , statistics
Combinations of xylitol, fructose and 24 DE corn syrup solids (CSS) were the sweetening agents in ice cream‐type frozen desserts. A 2 3 factorial experimental design evaluated the most acceptable combinations of xylitol (4% or 6%), fructose (4% and 6%) and CSS (10% and 12%). Based on chemical, physical and sensory analyses of the eight experimental combinations it was demonstrated that a formulation involving 6% xylitol, 6% fructose and 10% CSS gave product acceptability similar to that of an ice cream with conventional ingredient array and composition.