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Aspartame and Polydextrose in a Calorie‐Reduced Frozen Dairy Dessert
Author(s) -
GOFF D. H.,
JORDAN W. K.
Publication year - 1984
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.1365-2621.1984.tb13739.x
Subject(s) - polydextrose , aspartame , food science , chemistry , maltitol , low calorie , sucralose , butterfat , microcrystalline cellulose , maltodextrin , taste , isomaltose , sucrose , sugar , milk fat , chromatography , cellulose , biochemistry , maltose , spray drying , linseed oil
A calorie‐reduced frozen dairy dessert was formulated using aspartame as the sweetener and polydextrose as the bulking agent. Two levels each of polydextrose/corn syrup solids combinations and microcrystalline cellulose were evaluated in a dessert consisting of 4% milkfat and 30.5% total solids. Taste panel data showed that the products were acceptable and that microcrystalline cellulose played an important role in the formula. Four levels of polydextrose/sorbitol combinations and two levels of aspartame were also evaluated in a 2% fat, 29.8% total solids frozen dessert. The taste panel data showed that usage levels between 0.05‐0.1% aspartame and a maximum of 12% polydextrose produced an acceptable product.