REPLACEMENT OF CARBON-REFINED CORN SYRUPS WITH ION-EXCHANGED CORN SYRUPS IN ICE-CREAM FORMULATIONS

Ice cream was manufactured utilizing ten corn syrups at 5% (dry basis) in the mix, 30 DE, 42 DE, 42 DE high maltose (HM), 55 DE HM and 64 DE, each of which was processed through the carbon‐refined and ion‐exchanged processes. An increase in DE of the syrup led to a decrease in mix viscosity, a decrease in the freezing point of the mix, a decrease in fat destabilization and a decrease in firmness of the ice cream. The ion‐exchanged syrups decreased the mix viscosity and produced a drier ice cream with greater fat destabilization but had no influence on mix freezing point depression, overrun, firmness or meltdown. Sensory results from the 42DE HM and 55DE HM carbon‐refined and ion‐exchanged products evaluated in this study showed no differences in sweetness or texture. The flavor and acceptability of 42DE HM carbon‐refined syrup in ice cream was preferred less than the 42DE HM or 55DE HM ion‐exchanged syrups. Copyright © 1990, Wiley Blackwell. All rights reserved