SUMMARY— Low and high‐conversion corn syrups were used to partially replace the sucrose in ice cream mix subsequently heated at various times and temperatures. The effect this practice had on the browning reaction was recorded by the amount of CO 2 evolved during heating. A well‐known inhibitor of the browning reaction was added to some mixes before processing. Results indicated that the variables tested significantly influenced the extent of the browning reaction in heated mix. These factors, moreover, exhibited considerable interplay, as shown by the predominance of statistically significant 2‐ and 3‐factor interactions. Corn syrup containing the greatest concentration of reducing sugars was most active in promoting the browning reaction in ice cream mix. The effect of changing any of the variables on the reaction was most marked in mix made with this syrup. Potassium metabisulfite displayed the general effect of lowering the degree of the browning reaction.
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EOPECHIMO et al. (1970) studied this question.
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