Ice cream formulations containing varying levels of high fructose corn syrup (HFCS) and corn sweeteners of differing dextrose equivalents (DE) were compared on preference and three sensory components with a sucrose control by 160 untrained panelists. The sensory components studied were sweetness, mouthfeel and gumminess. A significant improvement in preference was found with the HFCS ice cream formulations relative to the sucrose control with increasing concentration of corn sweeteners up to about 33% of total sweetener at 28–31 DE corn sweetener. A very high correlation between preference and mouthfeel was found yielding a multiple R 2 of 0.98 of which over 96% was due to mouthfeel in the multiple regression model relating preference to sweetness, mouthfeel and gumminess.
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Pearson et al. (1979) studied this question.
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