FROZEN FRUITS ITSED IN ICE CREAM 19 



are factors of major importance. New England berries are fully equal in quality 

 to Western or Southern grown fruit, and locally grown berries were fully as 

 desirable as the commercial packs used for flavoring ice cream, if not superior 

 to them. 



Effect of Amount a }i(l Kind of Sugar Used 



In preliminary reports of this investigation (9, 13) the writers showed that 

 cerelose could not be substituted for cane sugar if good results were to be secured. 

 Darkening of the fruit, crystallization of the sugar, and excessive shriveling and 

 softening of the berries resulted when cerelose was used. The use of cerelose- 

 packed frozen fruit in strawberry ice cream injured both flavor and appearance 

 of the product. 



The effect of the quantity of cane sugar used in frozen fruit on the appear- 

 ance of the pack was discussed in the first part of this report (see Table 2). When 

 used in ice cream the 1:1 packs made a very sweet, soft ice cream while the 4:1 

 packs did not impart a desirable strawberry flavor. The 2:1 and 3:1 packs im- 

 parted a more desirable flavor than all others. From the large number of ice 

 cream samples judged in this study in 1929 and 1930, the conclusion was reached 

 that an ice cream mix containing less than 15 per cent sugar should be flavored 

 with 2:1 packed strawberries, but the 3:1 ratio should be used where the mix con- 

 tains more than 15 per cent. However, in 1931 a fatio of 2.5:1 was used to a 

 considerable extent and was considered preferable to any other ratio when the 

 standard mix contained approximately 15 per cent sugar. 



The Effect of Using Sugar Syrup and Vacuum Packing 



An undesirable factor found in the standard sugar packs was oxidation of 

 fruit at the surface. Berries not covered by the syrup were discolored and had 

 lost part of their flavor. In the first part of this report, the advantages of using 

 a cane sugar syrup or vacuum packing to decrease surface discoloration were 

 discussed. Syrups containing 30, 40, 50, 60 and 65 per cent sucrose, as well as 

 65 and 80 per cent invert sugar, were used in different frozen packs and in ice 

 cream (see Table 3). The rating of the ice cream was as follows: that containing 

 40 and 50 per cent syrup, first and second, respectively, with little choice, if any, 

 between the other samples. The ice cream containing fruit packed in invert 

 syrup seemed inferior to that containing cane sugar syrup. Neither the standard 

 sugar packs nor those containing sugar syrup were improved for flavoring ice 

 cream by packing in sealed cans from which a part of the air had been expelled 

 by vacuumization before freezing. 



Little difference was observed between the 2:1 and 3:1 sugar packs, those 

 containing 40 or 50 per cent sugar syrup, and the vacuum packs. These obser- 

 vations indicate that the ice cream maker may safely buy frozen fruit packed 

 by any of these methods. From the standpoint of flavoring ice cream, it is 

 evident that the quality of the^f ruit is of) greater importance than whether it 

 has been packed in sugar, sugar syrup, or under vacuum. 



Effect of Delay Between Packing and Freezing Fruit 



No differences were evident in the flavor of ice creams made from strawberries 

 which had been held for 6-24 hours at 45 ° F. between the time of packing with 

 sugar and freezing (see Table 4). This treatment affected the appearance of 

 the fruit and the ratio of fruit to sugar in the defrosted product. However, 

 no flavor was lost from the pack so long as the holding period did not allow 

 fermentation. In allowing fruit to remain unfrozen for several hours, more 



