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A Computer-Assisted Method for Evaluating Ingredient Substitution in Ice Cream Formulations¹

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

Development of a computer-based system to evaluate the effect of ingredient substitution in ice cream mix on product quality and freezing requirements is described. This computer program evaluates the effect of whey powder substitution for milk solids-not-fat and three sugar systems on freezing point, viscosity, and freezing time of ice cream mix. To help to evaluate potential product quality, it is also possible to predict percent unfrozen water at different storage temperatures that might be expected for the frozen ice cream. Three sugar systems evaluated are: 100% sucrose, 70% sucrose plus 30% 36 dextrose equivalent corn syrup solids and 50% 36 dextrose equivalent corn syrup solids plus 50% 55 high-fructose corn syrup.

¹ Published as Paper No. 14,080 of the Scientific Journal series of the Minnesota Agricultural Experiment Station on research conducted under Minnesota Agricultural Experiment Station Project No. 18-24 and 18-82, supported by Hatch funds.