FAT DESTABILIZATION IN FROZEN DESSERTS CONTAINING LOW DEXTROSE EQUIVALENT CORN SWEETENERS

Data collected with the aid of hanging drop slides and polyacrylamide gel electrophoresis indicated that αs and β-casein complexed with low dextrose equivalent corn sweeteners and fluidity starch in frozen dessert mixes during pasteurization. Subsequent manufacture into frozen desserts caused a stripping of the complex from the surface of the fat globules which permitted aggregation. Frozen desserts containing 10-dextrose equivalent corn sweetener made from milo did not show this defect. This suggested that the amylose fraction of corn sweeteners is involved in the complex with αs and β-casein. © 1969, American Dairy Science Association. All rights reserved.