Modification of the carbohydrate component of ice cream and frozen desserts using glucose-galactose syrup

Abstract

Functional and technological properties of glucose-galactose syrup as a substitute for sucrose in the technology of functional ice cream and milk desserts are studied. A comparative analysis of the effect of sucrose, fructose, galactose, and glucose-galactose syrup on formation of the sensory profile of sweeteners is performed. Patterns of the impact of concentration and temperature on the degree of sweetness of glucose and galactose syrup are revealed. The optimal ratio of glucose-galactose syrup and sucrose (50/50) in ice cream and frozen milk desserts is determined