Journal of Food Science
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Characteristics of Frozen Desserts Sweetened with Fructose and Lactose
Presented at the 41st Annual Meeting of the Institute of Food Technologists, June 8–10, 1981, Atlanta, GA.
ABSTRACT
Combinations of fructose and lactose were used as the major sweetening agents in ice cream-type frozen dessert formulations. In addition to the sweeteners, variable amounts of caseinate were subjected to a 23 factorial experimental design in order to evaluate the most suitable combinations of lactose (4.5% or 5.5%), fructose (7.5% or 8.5%) and sodium caseinate (2% or 3%). Comparative chemical, physical and sensory analyses indicated that a formulation using 5.5% lactose, 8.5% fructose and 2% sodium caseinate gave product acceptability similar to that of an ice cream of standard ingredient array and composition.