A Computer-Assisted Method for Evaluating Ingredient Substitution in Ice Cream Formulations

A. S. Bakshi, D. E. Smith

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Development of a computer-based system to evaluate the effect of ingredient substitution in ice cream mix on product quality and freezing requirements is described. This computer program evaluates the effect of whey powder substitution for milk solids-not-fat and three sugar systems on freezing point, viscosity, and freezing time of ice cream mix. To help to evaluate potential product quality, it is also possible to predict percent unfrozen water at different storage temperatures that might be expected for the frozen ice cream. Three sugar systems evaluated are: 100% sucrose, 70% sucrose plus 30% 36 dextrose equivalent corn syrup solids and 50% 36 dextrose equivalent corn syrup solids plus 50% 55 high-fructose corn syrup.

Original languageEnglish (US)
Pages (from-to)1926-1930
Number of pages5
JournalJournal of Dairy Science
Volume68
Issue number8
DOIs
StatePublished - 1985

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