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

Keyphrases

• Ice Cream 100%
• Computer-assisted 100%
• Product Quality 100%
• Dextrose Equivalent 100%
• Cream Formulation 100%
• Ice Cream Mix 100%
• Ingredient Substitution 100%
• Corn Syrup Solids 100%
• Computer Program 50%
• Viscosity 50%
• Computerized System 50%
• High Fructose Corn Syrup 50%
• Solid Fat Content 50%
• Storage Temperature 50%
• Freezing Point 50%
• Unfrozen Water 50%
• Freezing Time 50%
• Milk Solids 50%
• Whey Powder 50%

Food Science

• Corn Syrup 100%
• Sucrose 100%
• Product Quality 100%
• High Fructose Corn Syrup 50%
• Storage Temperature 50%
• Whey Powder 50%

Engineering

• Product Quality 100%
• Freezing Time 50%
• Fluid Viscosity 50%
• Melting Point 50%