Relative sweetness of ice cream

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   A new article on understanding and controlling the sweetness of ice cream or gelato was added today. Ice cream and gelato manufacturers are required to produce products with a range of favours e.g. chocolate of approximately the same sweetness and hardness. This article provides an explanation of sweetness and how it is measured. Relative sweetness and the Potere Dolcificante method are discussed and example calculations are given. The limitations and advantages of using numerical values of sweetness to control relative sweetness are explained. Since sweetness and hardness are closely related the reader is also referred to an article on controlling hardness, resistance to scooping that will be available on the Dairy Science and Food Technology website in late September, 2012.

A customised artisanal gelato / ice cream spread sheet offering sweetness and hardness control options for small batch product manufacture using whole milk, cream, skim milk powder, sucrose, dextrose, fructose, a range of glucose powders or syrups, and flavourings is now available and can be downloaded from http://www.dairyscience.info/technology/180-excel-ice-cream.html . 

The spread sheet is called: Pack 7. Customised artisanal gelato / ice cream spreads sheet offering sweetness and hardness control options for small batch mix manufacture using whole milk, cream, skim milk powder, sucrose, dextrose, fructose, a range of glucose powders or syrups, and flavourings.
An On Line demonstration version can be tested at http://www.dairyscience.info/a125/a125.asp . 

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Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Topic: Relative sweetness of ice cream Posted: 26 Aug 2012 at 9:40pm
	A new article on understanding and controlling the sweetness of ice cream or gelato was added today. Ice cream and gelato manufacturers are required to produce products with a range of favours e.g. chocolate of approximately the same sweetness and hardness. This article provides an explanation of sweetness and how it is measured. Relative sweetness and the Potere Dolcificante method are discussed and example calculations are given. The limitations and advantages of using numerical values of sweetness to control relative sweetness are explained. Since sweetness and hardness are closely related the reader is also referred to an article on controlling hardness, resistance to scooping that will be available on the Dairy Science and Food Technology website in late September, 2012. A customised artisanal gelato / ice cream spread sheet offering sweetness and hardness control options for small batch product manufacture using whole milk, cream, skim milk powder, sucrose, dextrose, fructose, a range of glucose powders or syrups, and flavourings is now available and can be downloaded from http://www.dairyscience.info/technology/180-excel-ice-cream.html . The spread sheet is called: Pack 7. Customised artisanal gelato / ice cream spreads sheet offering sweetness and hardness control options for small batch mix manufacture using whole milk, cream, skim milk powder, sucrose, dextrose, fructose, a range of glucose powders or syrups, and flavourings. An On Line demonstration version can be tested at http://www.dairyscience.info/a125/a125.asp .

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