Web
This website

Site Coordinator | Contributors | Links | Contribute an article or link | News | Forum |
 Home Cheese starters Probiotics Cheese yield Cheese quality Cheese science and technology Inhibitors in milk Cheeses of Piedmont Italy Exploitation of anti-microbial  proteins Bacteriophages for lactococci Primary production Ice cream Science and technology of wine Thermal processing Calculators and models Harvard reference generator Packaging Industrial microbiology Jobs and careers advice Notices

### Calculate the Potere Dolcificant (POD) and sucrose equivalent (SE) values of an ice cream mix

I have been having a series of discussions with suppliers of ice cream equipment about the effect of ice cream mix formulation on the perceived sweetness, temperature that mixes freeze (freezing pint depression), the % of unfrozen water present and the hardness of the ice cream produced.

To facilitate this discussion I have provided an On Line POD and SE calculator.

asweet.xlsx
 Please fill all required fields
 Calculate the Potere Dolcificante and relative sweetness of an ice cream mix Ingredient g / 100 g mix Sucrose Glucose/dextrose Select maltodextrin DE5DE10DE15DE18 Whey solids Skim milk powder High fructose corn syrup, 90% (HFCS) Select Corn Syrup Solids DE20DE36DE42DE52DE62 Select high-maltose corn syrup DE42DE50 Fructose Sorbitol Whole milk Honey Potere Dolcificante, (POD)- lactose included Sucrose equivalent (SE)- lactose excluded NOTES To use this calculator add your ingredient values to the input cells. Values for the sweetness equivalents of different sweeteners compared with sucrose are summed and the sucrose-equivalent sweetness calculated. THE SE and POD calculations are similar except that the sucrose sweetness equivalent of lactose is calculated for the POD value. There are no universally accepted values for the sucrose equivalents of sweeteners. Values quoted range significantly. Calculator supplied for educational use only. No warranty is implied or given.

How to cite this calculator

Mullan, W.M.A. (2012) [On-line] UK: Available: Accessed:

Copyright © 2011 Dairy Science and Food Technology. All Rights Reserved.