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Moreover, off lavors can be minimized in pasteurized, dairy-based desserts, pasteurized
yogurtsorpasteurizedandasepticpuddings.Trehalosegivesamild,sweetlavor,minimizingmois-
turesensitivityandproductclumpingbecauseofitshygroscopicnature.
Neotamecanalsobeusedinfrozendesserts.Itisrapidlymetabolized,completelyeliminated,
anddoesnotaccumulateinthebody.Themajormetabolicpathwayishydrolysisofthemethylester
byesterasespresentthroughoutthebody,yieldingdeesteriiedneotameandmethanol.Verysmall
amounts of neotame are needed to sweeten foods; hence, the amount of methanol derived from
neotameissmallrelativetothatderivedfromfruitandvegetablejuices(Pszczola2003).
8.21.1 Ice Cream
Icecreamisthelargestfrozendessertcategory,anditsprinciplesapplytothemakingofrelated
products,suchasfrozenyogurt,mousses,icemilks,sherbets,andices.
Ice cream production starts with the making of an ice cream mix comprised of nonfat milk
solids, fat, sweeteners, stabilizers, and emulsiiers. Blending of dry ingredients and mixing with
liquidingredientsfollows.
Sweetenerscanbeeithersucroseasasoleingredientorcornsyrups(42or62DE),molasses,
honey,fructose,brownsugar,ormaplesugarasadditionalsweeteners.
Totalsweetenersrangefrom14%-16%formostproductswithicesandsherbetshavingahigher
percentageofcornsyrups,about4%.
Pasteurizationandhomogenizationofthemixthenfollows.Freezinginallyoccurswithsimul-
taneouswhippingtoincorporateair.Thefactordeterminingtheproduct'sinalbodyandtextureis
theoverrun(thevolumeoficecreamobtainedinexcessoftheinitialvolumeofmix).Fluffytexture
meanstoohighanoverrun;whereas,productswithtoolowanoverrunaresoggyandtoodense
(Alexander1998).Sweetenerchoiceandlevelplayanimportantroleindeterminingtheoverrun.
Afterthewhippingandfreezingofthemix,theproductismoldedorpackagedandthenfurther
hardenedbystorageatacoldtemperature.
Finalproductdefects,suchasweakbodyorsandiness(aresultoflactosecrystallization)can
berelatedtothesweeteningsystemoftheformulation.Highicecreamqualityisrelatedtosucrose
onlyasasweetener.
Sucrosealoneisnotagoodsweeteningsystemforsherbetsandicesbecauseofcrystallization
attheproductsurface;hence,dextroseisaddedintheformofcornsyrupsolidsorcornsyrupat
approximatelyone-thirdoftheamountofsucroseintheformula.
Sugaralcoholssorbitol,lactitol,xylitol,andisomaltcanbeusedtolowerthefreezingpointof
ice creams and frozen desserts and inhibit crystallization of other sugars (Khan 1993). Maltitol,
mannitol,andHSHcanalsobeused.
Lactitoldoesnotcauseasandytextureinicecreamandfrozendesserts.Xylitolcannotbeused
asthesolesweetenerbecauseitmakestheproducttoosoft,requiringtheadditionofthickening
agents(Hyvonen,Koivistoinen,andVoirol1982).Isomaltcancrystallizebecauseofitslowsolubil-
itywhenusedatlevelshigherthan15%.HSHimprovesthefreeze-thawstabilityoficecreams.
Soukoulis,Rontogianni,andTzia(2010)investigatedtheroleofrheological,thermal,andphysi-
calpropertiestotheestablishmentofspeciicsensoryattributescriticalforthequantiicationofthe
sensorialqualityofvanillaicecreammadewithbulksweeteners.
Thebulksweetenersusedincluded(a)polyols,e.g.,sorbitol(Neosorb70/70,RoquettePharma,
Italy),xylitol(X3335,Sigma-Aldrich,U.S.A.),maltitol(MaltisorbP200,RoquettePharma,Italy),
mannitol (Pearlitol 160C, Roquette Pharma, Italy), and fructose (Zografos, Athens, Greece); (b)
disaccharides, e.g., trehalose (Merck, Darmstadt, Germany) and maltose (Merck, Darmstadt,
Germany);(c)cornstarchhydrolysates,e.g.,glucose39DE(Glucidex39,RoquettePharma,Italy),glu-
cose22DE(Glucidex22,RoquettePharma,Italy),maltodextrin17DE(MD1210QS,Syral, France),
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