ANNUAL REPORT. 1<)4() 53 



The Use of Corn Syrup Solids in Ice Cream and Ices. (M. J. Mack and 



L. R. Glazier.) A new sweetener for use in frozen dairy products has 

 recently been made available — dry corn syrup solids. This product re- 

 sults from the dehydration of corn syrup to a stable, white amorphous 

 powder which looks like confectioners sugar. The approximate analysis 

 of corn syrup solids is: dextrose 21 percent, maltose 33.2 percent, dex- 

 trines, 43.3 percent, and moisture 2.5 percent. .Since this sweetener is less 

 expensive than sucrose, the partial replacement of sucrose by corn syrup 

 solids is desirable, provided the quality of the finished product is not 

 lowered by the change. 



Sugars have two principal functions in frozen dairy products: one to 

 contribute sweetness, and the other to improve body and texture. Sucrose 

 is sweeter than the corn sugars. However, certain combinations of sucrose 

 and corn syrup solids improve the body and texture more than an equiv- 

 alent weight of sucrose. The relative desirability of the ice creams made 

 in this study was determined by consumer preference tests. The con- 

 sumers did not know the identity of the samples they were judging. 



The replacement of 20 percent of the sucrose of ice cream by corn syrup 

 solids did not make a perceptilile change in sweetness; but when the re- 

 placement was 25 percent, some consumers recognized a slight lowering 

 of sweetness, although the majority did not. As the replacement of sucrose 

 by corn syrup solids progressed above this amount, more and more of the 

 judges noticed a loss in sweetness of ice cream. The use of corn syrup 

 solids improved the body and texture of ice cream; this was noticed by 

 at least 70 percent of the consumers. The final preference of the major- 

 ity of the judges was for the ice creams in which 20 or 25 percent of the 

 sucrose was replaced by corn syrup solids, rather than for those contain- 

 ing sucrose alone. A somewhat higher replacement of 33 1/3 percent of 

 corn syrup solids for sucrose was preferred in ices and sherbets. 



There are several other effects produced by corn syrup solids in ice 

 cream. When this sweetener replaced 25 percent of the sucrose, the mix 

 viscosity was increased about 10 percent and the titratable acidity was 

 increased very slightly, but the stability of the proteins of tlie mix re- 

 mained unchanged. The replacement liad no adverse effect on the whip- 

 ping ability of the ice cream mix. 



The use of corn syrup solids, in combination with sucrose, improved 

 noticeably the body and texture of ices and sherbets, as well as ice bars. 

 The formation of a surface crust of crystallized sucrose, which is often 

 troublesome with ices and sherbets, was prevented by the replacement 

 of one-third of the sucrose ordinarily used in these i)roducts l)y corn 

 syrup solids. 



The Appearance of Melted Ice Cream. ( AI. J. Mack.) When ice cream 

 is scored, using the score card approved by the American Dairy Science 

 Association as a guide, the melting appearance of the product is con- 

 sidered. Ice cream should appear smotith and creamy wiien melted; un- 

 desirable defects listed on the score card are "curdy," "wheys off," and 

 "does not melt." 



The melting appearance of ice cream is a factor of importance, yet it 

 has been given little attention in research. Defects in melting appearance 

 have been attributed to a partial loss in stability of the proteins of ice 

 cream, caused by acidity development, unusual proportions of the min- 

 erals present, or faulty homogcnization. Marked defects in melting ap- 



