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Effect of Sweeteners and Stabilizers on selected Sensory Attributes and Shelf Life of Ice Cream
Author(s) -
WITTINGER S. A.,
SMITH D. E.
Publication year - 1986
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.1365-2621.1986.tb13835.x
Subject(s) - sweetness , food science , chewiness , ice cream , guar gum , chemistry , high fructose corn syrup , locust bean gum , guar , maltitol , sugar , corn syrup , sucrose , glucose syrup , organoleptic , added sugar , sensory analysis , xanthan gum , rheology , materials science , composite material
Guar and locust bean gums were combined with sucrose, 36 DE corn syrup and/or 42 high fructose corn syrup (HFCS) in a minimum fat (10%) ice cream formulation. A total of 27 combinations were evaluated for sweetness, iciness, chewiness and vanilla intensity. Replacing 50% of the sucrose with 42 HFCS did not significantly affect sweetness or vanilla intensity. Chewiness was enhanced when high corn syrup levels were combined with a high guar to locust bean gum ratio. Storage study data showed that ice creams containing high levels of HFCS became objectionably icy earlier than ice creams containing low levels or no HFCS. With a high guar to locust bean gum ratio ice creams became both detectably and objectionably icy sooner than if a low ratio of these gums was used.