Sweeteners:

Sweeteners

Sweeteners improve the texture and taste of ice-cream and enhance the flavour. Their ability to below the freezing point of the solution gives a measure of control over the temperature hardness relations. The most common sweetening agent is sucrose, alone or in combination with other sugars. In determining the appropriate mix of sweeteners use, sweetness, freezing, and its share in total solids, - all need to be considered. Sucrose and lactose, the most frequently found in supersaturated ice cream or glassy state, with a few crystals. In many ice cream formulations, a sweetener derived from corn syrup replace all or part of sucrose. The use of the products of hydrolysis of starch (corn syrups, glucose or solids), ice cream, is generally perceived to ensure smoother promoting more and chewing elastic body to provide the best collapse performance, reduce the heat shock potential, which increases the shelf life of finished products, and provide an economical source of solid phone..

Thanks ->

Ref-Wiki.com -

Sweeteners