Effect of Sweeteners and Stabilizers on selected Sensory Attributes and Shelf Life of Ice Cream

S. A. WITTINGER, David E Smith

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

Abstract

Guar and locust bean gums were combined with sucrose, 36 DE corn syrup and/or 42 high fructose corn syrup (HFCS) in a minimum fat (10%) ice cream formulation. A total of 27 combinations were evaluated for sweetness, iciness, chewiness and vanilla intensity. Replacing 50% of the sucrose with 42 HFCS did not significantly affect sweetness or vanilla intensity. Chewiness was enhanced when high corn syrup levels were combined with a high guar to locust bean gum ratio. Storage study data showed that ice creams containing high levels of HFCS became objectionably icy earlier than ice creams containing low levels or no HFCS. With a high guar to locust bean gum ratio ice creams became both detectably and objectionably icy sooner than if a low ratio of these gums was used.

Original languageEnglish (US)
Pages (from-to)1463-1466
Number of pages4
JournalJournal of food science
Volume51
Issue number6
DOIs
StatePublished - Nov 1986

Bibliographical note

Copyright:
Copyright 2016 Elsevier B.V., All rights reserved.

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