FROZEN FRUITS USED IN ICE CREAM 27 



8. Cerolose (corn sugar.) was unsatisfactory in frozen fruit because it injured 

 the flavor and texture and caused discoloration of the fruit. 



9. Freezing fruit in syrup containing 40 or 50 per cent cane sugar proved a 

 desirable method of storing fruit for later use in ice cream. 



10. Vacuum packing i)revented oxidation of the fruit at the surface, but 

 otherwise was the equivalent of syru]) or dry sugar i)acks. 



11. Delayed freezing caused some shrinking of the fruit but did not injure 

 the quality of the pack, providing the delay was not sufficient to allow 

 fermentation. Pre-cooling of the fruit or syrup l)efore freezing greatly 

 hastened tlie freezing process. 



12. Slicing or crusiiing strawberries before freezing was of no particular 

 benefit when the fruit was used in ice cream. 



13. The optimum amount of fruit of any desirable pack to use in ice cream 

 was about 15 per cent liy weight for strawberries, cherries or pineapple, 

 10 to 12 jier cent for raspl)erries, and 15 to 20 per cent for peaches. 



14. The time necessary to attain the desired consistency and yield in freezing 

 ice cream varied with the flavor; the time required for peach was about 

 the same as for vanilla, Init for strawberry, jiineapple, cherry and rasp- 

 berry it was less. 



15. The fruit should Ije added to the freezer immediately after the freezing 

 operation i.s started if uniform fruit distrilnition and rapid overrun 

 incorporation are to be realized. 



16. Sui:)plementing fruit with fruit extracts in flavoring ice cream was of no 

 value with strawberry because most strawberry extracts had an artificial 

 unnatural flavor. However, many raspberry, cherry, and peach extracts, 

 when \ised in tlie correct amounts, did improve the flavor of the ice 

 cream. 



17. Strawl)erry ice cream deteriorated more rapidly in flavor than vanilla, 

 due in part to more rapid oxidation of the butterfat, which is induced 

 by the fruit acids and enzymes. Heating the fruit to 165° F. for 20 

 minutes inactivated the enzymes and improved the keeping quality of 

 the ice cream. 



18. A basic formula is given for fruit ices. The acidity of fruit ices should be 

 constant, 0.7 ])er cent being suggested as the most desirable acidity. 



REFERENCES 



1. Binlseye, C, 1930. (^uick freezing of ))erishal)le foods. Ice and Refrig. 



78: 547-552. 



2. Cruess, W. \'., Overholser, E. L., and Bjarnason, S. A., 1920. Storage of 



perishable fruits at freezing temperatures. Calif. Agr. Expt. Sta. 

 Bui. 324, 43 }). 



3. Culpepi)er, C. ^^'., 1928. Preservation of peaches for use in the manufac- 



ture of ice cream. {'. S. Dept. Agr. Tech. Bui. 84, 13 ]). 



4. Dahle, C. D., 1931. A study of the off-flavor ccmimonly foimd in straw- 



berry ice cream. Proc. Thirty-first Ann. Conv. Interuatl. Assoc. Ice 

 Cream Mfrs. 2, 29-36. 



