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Sugar Saving Substitutes in Ice Cream

Department of Dairy Husbandry, University of Nebraska, Lincoln, Nebraska.

ABSTRACT

1. Four formulas have been worked out which save from 30 to 50 per cent of cane sugar in the mix.
   
2. The ice cream prepared according to these four formulas meets the requirements of good ice cream.
   
3. Corn syrup dissolves with difficulty in cold cream. When added to cream before pasteurizing, it dissolves readily.
   
4. In hydrolyzing the syrups, excessive heating should be avoided.
   
5. When invert sugar and corn syrup are used as the only source of sweetening, a rather noticeable syrupy flavor is imparted to the ice cream.
   
6. When invert sugar, cane sugar and corn syrup areused in the proportions indicated in formula A, no objectionable flavor is noticeable.
   
7. It is thought that hydrolyzing corn syrup in the presence of an acid will enhance its sweetening properties.
   
8. In addition to saving cane sugar, all four formulas lower the cost of sweetening per gallon of ice cream.
   
9. Corn sugar can replace 50 per. cent of cane sugar in the mix.
   
10. None of the substitutes so far tried will satisfactorily replace all the cane sugar in the ice cream mix.