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Comparison of Sucrose, High Conversion Corn Sirup, and Dextrose in the Preservation of Peaches by the Frozen-Pack Method for use in Ice Cream

University of Illinois, Urbana, Illinois

ABSTRACT

The use of frozen-pack fruits in the ice cream industry has been gaining in popularity in recent years. This has been due largely to the superior flavor of the frozen fruit as compared with the canned. The favorable experiences with frozen foods gained during World War II undoubtedly will place even greater emphasis upon the method of preserving and transporting fruits in frozen form.

While many ice cream manufacturers prepare much of their own pack of peaches, a considerable portion of their supply is purchased from commercial dealers. The peeled peaches are sliced or made into puree and mixed with sugar (cane or beet) in varying proportions, though three parts of fruit to one part of sugar commonly is used. This mixture then is placed in containers, rapidly frozen and stored at temperatures below zero degrees Fahrenheit until used. The sugar shortage during World War II, however, made it important that some consideration be given to the use of other types of sweetening agents, such as dextrose (corn sugar) and corn sirup, in the preparation of frozen fruit to be used in ice cream.

¹ Department of Dairy Husbandry.

² Department of Horticulture.