FROZEN SWEET CREAM IN ICE CREAM 



191 



Figure 5. The Effect of Freezing Cream with 10 Per Cent Sugar on the 

 Whipping Properties of Ice Cream Mixes. 



80 



I 





Effect of Freezing Cream with Sugar 



A marked improvement resulted when cream was frozen with 10 per 

 cent sugar by weight. The data in Table 1 and Figure 5 show a marEed 

 difference between frozen sweetened cream mixes and the plain frozen 

 cream mix controls. The viscosity of these mixes was less than that of the 

 controls, and the fat globules and clumps were uniformly smaller. A 

 marked improvement in whipping was found in the frozen sweetened 

 cream mixes, one and one-half minutes less time in the freezer being re- 

 quired to obtain an overrun of 95 per cent. 



Other advantages of freezing cream with sugar were apparent. The 

 cream melted much more rapidly than plain frozen cream, due to its 

 lower freezing point. The frozen sweetened cream was low in viscosity, 

 free from noticeable butter granules, and uniform in texture. The prod- 

 uct was more like fresh cream than any of the other frozen creams. 



Another factor of importance was the improved flavor of frozen sweet- 

 ened cream mixes over the controls. When samples were submitted to 

 judges so that the identity of the ice cream was unknown, 80 per cent 

 chose the ice cream containing frozen sweetened cream in preference to 

 that made from plain frozen cream. The remaining 20 per cent could see 

 no difference. Possibly the presence of sugar prevents a slight oxfda- 

 tion and in this way partially prevents flavor deterioration. 



Observations on Flavor 



In this experiment, two different storage rooms were available, one 

 averaging 10° F., and the other — 5° F. Frozen cream stored in the 



