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Journal of Dairy Science Vol. 33 No. 11 815-819
© 1950 by American Dairy Science Association ®
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Vanillas as Antioxidants in Powdered Ice Cream Mixes

Harry Pyenson1 and P. H. Tracy

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Studies were made of nine vanillas and four vanilla compounds in powdered ice cream mixes held for 1 yr. at room temperature. The products used represented five different manufacturers of vanillas or vanilla compounds.

Changes in the oxygen concentration of the headspace gas and palatability studies indicated that these vanillas and vanilla compounds have antioxygenic properties in powdered ice cream mixes. The addition of these vanillas or possibly the vanilla compounds would serve a two-fold purpose in powdered ice cream mixes, i.e., as flavoring and as an antioxidant.

FOOTNOTES

1 At present Director of Research, Reddi-Whip, Inc., 3938 Lindell Blvd., St. Louis 8, Mo.






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