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A suggested corn sweetener blend that serves as a replacement for sucrose in a basic ice cream formula *
Author(s) -
CONFORTI FRANK D
Publication year - 1993
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1993.tb00861.x
Subject(s) - sweetness , high fructose corn syrup , food science , sucrose , ice cream , chemistry , fructose , flavour , maltose , corn syrup , sugar
Vanilla ice cream (10% fat) was prepared by substituting two corn sweeteners (high fructose corn sweetener‐90: HFCS‐90, and high maltose corn sweetener: HMCS) for sucrose on a 50:50 basis at 25, 50, 75 and 100% substitution levels. Physical tests were conducted on the firmness and melting rate of the ice cream, and no significant differences (p >0.5) were found among the variations. Sensory evaluation showed that an increase in the use of corn sweetener blend caused a decline in sweetness as well as vanilla intensity with some flavour masking. The corn sweetener blend did produce a smooth texture in the ice cream when used as a 100% replacement for sucrose.