Vanilla ice creams (10%, 13% and 16% fat) were prepared by substituting a 50:50 blend of two corn sweeteners (high fructose corn sweetener‐90, and high maltose corn sweetener) for sucrose. Physical tests were conducted on the firmness and melting rate of the ice cream. The corn sweetener blend (CSB), along with increased fat levels, caused a significant (p<0·05) decrease in firmness. Sensory evaluation showed that the CSB caused a decline in sweetness, but produced a smooth texture in the ice cream. Heat shocking caused changes in all of the ice creams, but the CSB with increments of fat maintained a smoother product.
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Frank D. Conforti (1994) studied this question.
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