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EFFECT OF SWEETENERS AND STABILIZERS ON THE STRUCTURE OF ICE CREAM MIX AS DETERMINED BY ACOUSTIC METHODS
Author(s) -
SMITH D.E.,
WITTINGER S.A.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00021.x
Subject(s) - maltitol , high fructose corn syrup , guar gum , food science , locust bean gum , chemistry , corn syrup , guar , ice cream , sucrose , fructose , sugar , materials science , rheology , xanthan gum , composite material
Various ratios of guar gum to locust bean gum were used with nine combinations of sucrose, 36DE corn syrup and 42 high fructose corn syrup (42 HFCS) in a standard ice cream formulation. It was demonstrated that differences in the structure (defined as change in adiabatic compressibility) of the mixes could be determined by measuring the acoustic parameters of sound velocity and density. From these parameters adiabatic compressibility was calculated. Data indicated an increase in mix structure when the guar to locust bean gum ratio was increased. This occurred with each of the nine sweetener combinations. With respect to changes in sweetener, the amount of corn syrup had little effect on structure. An increase in 42 HFCS, however, increased the structure. Differences in structure were attributed to the changes in the structure of water contained in the mix.