Sugar’s most critical role in frozen dairy desserts and frozen novelties is control of texture. Sugar controls the freezing and melting characteristics of these products. It also contributes sweetness, viscosity, color and secondary flavors, such as browning flavors developed during pasteurization. This presentation provided detailed information on the role of sugar in frozen dessert applications and how sugar reduction might be achieved without compromising on quality.
Jonathan Hopkinson, Ph.D., Technology Consultant, Frozen Desserts speaking on “Tips for Reducing Sugar-Frozen Desserts” at the 2018 Sweetener Systems Conference.
