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North American Ed. 2016
Asia/Pacific Ed. 2017
North American Ed. 2017
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The Book
Q&A's On Ice Cream
Accelerated Shelf-life
Testing
Antifreeze Proteins
Buttermilk: Use of
Calcium Nutrient
Content Claims
Chocolate Ice Cream:
Formulating
Color in Ice Cream
Cost Management
Cost Management
Drawing Temperatures
Filtered Milks
Gelato
Gelato
Glycemic Index
"Good For You"
I/C: Formulation
Hybrid Products
Ice Cream as
Functional Food
Ice Cream:
Gumminess
Ice Cream Inclusions
Ice Cream: Shelf Life
Ice Cream Sweetness
Ingredients Cost
Savings
Lactose Reduction
Line Cost Averaging
Low Carb
Ice Cream
Low Carb
I/C: Formulation
Low Temperature
Processes
Meltdown Behavior
Mix Aging
Mix Composition:
Effect on Flavor
Mix Processing
Variables
No Sugar-Added
Ice Cream
Novelties:
Adding Inclusions
Novelties:
Preventing Soggy
Cones & Wafers
Nutmeats
Pasteurization,
Homogenization
Premium Light
Ice Cream
Prevention of Coarse
Texture
Prevention of Fat
Accumulation
Sensory Evaluation-
QA/Product
Development
Sucrose Replacement
Sweeteners: Blending
Sweeteners:
Considerations
Vanilla Crisis I
Vanilla Crisis II
Visual Defects:
Pink Discolouration
Visual Defects:
White Particles
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Questions & Answers
from "On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.


Sucrose Replacement:

Question: What are the compositional, functional, and quality impacts of using high fructose corn syrup (HFCS) to replace sucrose in frozen dessert mixes?

Answer:
High fructose corn syrups (42, 55, 90% fructose on dry basis) can be used successfully in a variety of frozen dairy desserts when properly formulated. In combination with low D.E. corn syrups (36 or 42 D.E. corn syrups), use of HFCS can allow significant replacement of sucrose. Care is required. The more HFCS used the less like the control the finished product is likely to be. HFCS has twice the freezing point lowering of sucrose and this effects changes in body, texture, filling operations, and freeze/thaw stability. Additionally, the perceived sweetness and flavor impact on mixes using HFCS can vary greatly. This is not only due to changes in HFCS sweetness perception, but also in the muting of sweetness and flavors by the required use of the lower D.E. corn syrups.


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