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Sweetening Power of the Corn Sugars in Ice Cream

Division of Dairy Research Laboratories, Bureau of Dairy Industry, Agricultural Research Administration, U. S. Department of Agriculture

ABSTRACT

The purpose of this paper is to present and discuss data upon the effective sweetness of the corn products, dextrose, enzyme-converted sirup, and corn sirup solids, when used with cane sugar in ice cream. The results obtained are in accord with the experience reported by many manufacturers, in that these products are shown to be more effectively sweet than previously published data have indicated.

There are a number of reasons why published sweetness values may be too low. Most of these values have been determined in water solution, and therefore may not be directly applicable to ice cream. Many of the studies concerning effective sweetness were made before the corn sweeteners were the highly purified products that they are today. Furthermore, the standards of comparison have not been uniform.

In a recent paper (2) it was shown that the sweetness of an ice cream could be considered as dependent upon the ratio of the sugar to total water rather than upon the ratio of the sugar to the total weight of ice cream, as has been generally believed.