Tharp & Young "On Ice Cream" - Questions & Answers

Question: What are the compositional, functional, and quality impacts of using high fructose corn syrup (HFCS) to replace sucrose in frozen dessert mixes?

Answer: High fructose corn syrups (42, 55, 90% fructose on dry basis) can be used successfully in a variety of frozen dairy desserts when properly formulated. In combination with low D.E. corn syrups (36 or 42 D.E. corn syrups), use of HFCS can allow significant replacement of sucrose. Care is required. The more HFCS used the less like the control the finished product is likely to be. HFCS has twice the freezing point lowering of sucrose and this effects changes in body, texture, filling operations, and freeze/thaw stability. Additionally, the perceived sweetness and flavor impact on mixes using HFCS can vary greatly. This is not only due to changes in HFCS sweetness perception, but also in the muting of sweetness and flavors by the required use of the lower D.E. corn syrups.

Tharp & Young "On Ice Cream" short courses are scheduled for November 29 - December 1, 2006, and December 5-7, 2007, in Las Vegas. For more information call 610-975-4424 or 281-596-9603 or visit www.onicecream.com.