In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate the influence of sweetener (sucrose, 20 dextrose equivalent corn syrup, 42 dextrose equivalent corn syrup, and 42 high fructose corn syrup), with and without stabilizer, on ice recrystallization in ice cream a t three storage temperatures. The relationship between thermal and physical properties and ice recrystallization rate was also studied.
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Hagiwara et al. (1996) studied this question.
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