Blending Sweeteners Can Improve Product and Bottom Line

Bruce Tharp; rnSteven Young

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Blending Sweeteners Can Improve Product and Bottom Line

机译：混合甜味剂可以改善产品和底线

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What can be done to minimize the impact of rising sweetener prices on ice cream cost?rnSweeteners in conventional ice cream compositions include carbohydrates such as sucrose, corn syrup, high fructose corn sweeteners (HFCS) and, in some cases, maltodextrins. Sweetener functionality includes providing sweetness, low cost solids, water immobilization, freezing point management, positive eating characteristics and enhanced heat-shock resistance.

机译：如何使甜味剂价格上涨对冰淇淋成本的影响最小化？常规冰淇淋组合物中的甜味剂包括碳水化合物，例如蔗糖，玉米糖浆，高果糖玉米甜味剂（HFCS），在某些情况下还包括麦芽糖糊精。甜味剂功能包括提供甜味，低成本固体，水固定化，凝固点管理，良好的进食特性和增强的抗热震性。

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《Dairy foods》 |2010年第2期|38-39|共2页
作者
Bruce Tharp; rnSteven Young;
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'Tharp & Young on Ice Cream Technical Short Course, Workshops and Clinics,'Dec. 1-3, 2010, Las Vegas;

rnTharp & Young on Ice Cream Technical Short Course, Workshops and Clinics,'Dec. 1-3, 2010, Las Vegas;

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Blending Sweeteners Can Improve Product and Bottom Line

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