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Determination of Lactose and Sucrose Contents of Ice Cream Mix via Enzymatic‐Cryoscopic Methodology
Author(s) -
FRANK J. F.,
CHRISTEN G. L.
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.tb14983.x
Subject(s) - lactose , sucrose , chemistry , ice cream , food science , freezing point depression , invertase , freezing point , standard curve , chromatography , physics , thermodynamics
A simple method was developed for determining the lactose and sucrose contents of ice cream mix. The method is based on measuring the freezing point depression resulting from incubating samples with invertase (EC 3.2.1.26) and β‐galactosidase (EC 3.2.1.23). Sucrose and lactose concentrations are determined separately with each determination requiring 50 units of enzyme and 2 hr of incubation at 37°C. A standard curve for lactose determination was obtained using ice cream mixes containing various amounts of sucrose and corn syrup solids (R 2 = 0.996, C.V. = 1.2%). A standard curve for sucrose determination was obtained using ice cream mixes containing various amounts of lactose and corn syrup solids (R 2 = 0.996, C.V. = 1.9%).