Abstract
Changes in electrical energy required to operate a continuous freezer were monitored for various ice cream formulae. Ice cream formulae consisted of nine different combinations of sucrose, 36 DE corn syrup, and 42 high fructose corn syrup as well as two ratios of guar gum to locust bean gum. Within the same sweetening system, a mix high in locust bean gum tended to have a lower energy demand than mix with large amounts of guar gum. This was especially pronounced in mixes with 50% 42 high fructose corn syrup and/or 50% 36 DE corn syrup solids.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1349-1351 |
| Number of pages | 3 |
| Journal | Journal of Dairy Science |
| Volume | 68 |
| Issue number | 6 |
| DOIs | |
| State | Published - 1985 |