Effects on Freezing Point of Carbohydrates Commonly Used in Frozen Desserts

Abstract

A large diversity of sweeteners is available, and frozen dessert manufacturers need to understand the effect of each sweetener on the freezing point of their finished product. Freezing points of various sweeteners were found over a range of concentrations so that a manufacturer could calculate the effect each had at any given concentration in frozen dessert mixes. Freezing point depression caused by lactose hydrolysis was considered also. Sweeteners assayed were monosaccharides-glucose, galactose, and fructose; disaccharides-lactose, maltose, and sucrose; fructose-42, 55, and 90; maltodextrin-10 D. E.; and corn syrups-36, 42, and 62 D. E. Results were graphed and a line of best fit was drawn. Slopes for each curve were computed from the original freezing points in Celsius, and a mean was obtained. These data and conclusions allow interchange of sweeteners in frozen dessert mixes. Sweeteners with approximately the same slope may be substituted for one another on a solids basis with little if any effect on freezing point. Sweeteners with a slope of less than 1 (sucrose = 1) will raise the mix freezing point compared to sucrose. These may be used to balance the effect of the large freezing point depression of monosaccharides. The freezing-point-depressing effect of hydrolyzed lactose can be calculated with consideration to the amount of lactose in the mix and the degree of hydrolysis desired. © 1983, American Dairy Science Association. All rights reserved.