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North
American Ed. Dec 2021
Asia/Pacific
Ed. 2022
North
American Ed. Dec 2022
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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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