Characteristics of Frozen Desserts Sweetened with Xylitol and Fructose

Combinations of xylitol, fructose and 24 DE corn syrup solids (CSS) were the sweetening agents in ice cream‐type frozen desserts. A 2 3 factorial experimental design evaluated the most acceptable combinations of xylitol (4% or 6%), fructose (4% and 6%) and CSS (10% and 12%). Based on chemical, physical and sensory analyses of the eight experimental combinations it was demonstrated that a formulation involving 6% xylitol, 6% fructose and 10% CSS gave product acceptability similar to that of an ice cream with conventional ingredient array and composition.