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The Influence of Citric Acid upon Titratable Acidity and Hydrogen-Ion Concentration of Frozen Desserts

New York Agricultural Experiment Station, Geneva

ABSTRACT

The manufacture and sale of frozen desserts resembling ice cream, but which do not comply with legal standards for ice cream, prompted legislation defining various frozen desserts and has emphasized the need for exact methods of differentiating between these products. It is difficult to make certain that ice milk is not sold as ice cream, for the consumer may not judge the fat content by richness of flavor only and the inspector may not be certain whether a product was sold for ice milk or ice cream. In New York this problem has been handled by legislation forbidding the sale of ice milk.

The identity of ices is evident as they do not contain milk solids and are composed essentially of sweetened frozen fruit juices. On the other hand, sherbets contain milk solids as well as fruit juices and there is greater danger of confusing the identity of the products unless there is a detectable difference in acidity.