"On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.
How sweet should ice cream be? Can it be measured?
Answer: Sweetness depends on mix specifics (including how the
mix is to be used), flavor(s) to be executed, the sweetener system(s)
available, and conditions of consumption. Most ice creams will try to
achieve the equivalence of 13-17% sucrose. Chocolate ice creams normally
require higher sweetness levels to offset the harshness of the cocoas
used. Fruit flavors may require more or less sweetness to more appropriately
deliver flavor quality. Additionally, products such as fat modified
ice creams, sherbert, sorbet, and water ices, have their own sweetness
(and sweetener) concerns and objectives. Sweetness can be achieved by
using blends of a variety of sweeteners (e.g., sucrose, HFCS, regular
corn syrup) to achieve similar "theoretical" sweetness to a 100% sucrose
formula. It provides a simple means of measuring the sweetness differences
between mixes. "Theoretical" sweetness is calculated by taking the theoretical
sweetness (in ice cream) of an individual sweetener relative to sucrose
(typically given a value of "1") and multiplying this by the use rate
in the mix. The sum of all such calculations for all sweeteners used
is the "theoretical" sweetness of the mix. When comparing "theoretical"
sweetness between mixes to be used for the same purpose, values that
exceed +/-0.5 "theoretical" sweetness should be considered different
and measures taken to modify the amount or type of sweetener(s) to more
closely compare your sweetness objective.
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