Q.- me MUM“ OF VARIOUS [WEDWNTS U909! COHESION AND BODY WMHCS 0“ ICE CREAM Thai. fat the Door” of M. 5. NEWMAN “A“ COLLEGE Marian Price Lmkford W48 . I 't; ‘5‘.’ ,‘ ‘ ' | .. ,1 ‘ ‘ t " \ .' J‘. ' ‘ . .. ,j‘ t I I A “ ' . V," ‘ I 1 ’33; i " , a a , c. ' I éi’gfim ' ' 4 all: . ' 1 9 l l n v -1- _ - 1 Thick to certify that the thesis entitled I "The Influence of Various Ingredients Upon Cohesion and.Body Characteristics i. . , . of Ice Cream" ' presented by 3 merion Price Lankford :j has been accepted towards fulfillment f "I H of the requirements for '_ ‘ x t 1 V‘- Date 4 S 3 ' ; ' I l a I I I u r A 3 .. A, \ ‘ ..l - . o . i t . .. « , .; ‘ l X ‘ ' m ' - I ‘ I é, ,- a .. "T7 if“ kf (. F ""1 f" ' . l f ‘ ‘ "y" r... “ - . 43 g 5' ‘ ‘ ' § ' . !\_-§I; . Y A] .‘1 l : ‘l ' I. ~. ‘I ‘ ,‘i ‘I.‘ ‘ \ ‘ ' 1.7156" \ x ‘ y n I, ' ' ‘I. x . _. '. a 3 1-, .9. . I ‘ R ‘ j ‘y‘ I w , t 1', ' t a I . l ' l | E I A >. ‘ ‘ ' v 5| {I “v "n; A ‘ ‘ I I ' ‘ 0' . I . 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A theeie Submitted to the Graduate School of lichigen Stete college of Agriculture and Applied Science in partial fulfill-eat of the require-exit for the decree of mm or SGIIIOZI Department of Dairy ,lnebendry 19148 rHESIB THE INFLUENCE OF VARIOUS INGREDIENTS UPON COHESION AND BODY CHARACTERISTICS OF ICE CREAM ‘201341 é/(i/M’ ACKNOWLEDGMENTS no writer wishes to express his sincere appreciation to Professor 1’. S. Lucas for his kindness in planning and directing this investigation and for his careful guidance of this manuscript. The writer also expresses his appreciation to Doctor G. 14. front and Professor J. M. Jensen for their valued cooperation in certain phases of the study, and to Doctor Earl Weaver, Head of the Dairy Department for making this study possible. ELIE! OF CONTENTS IITRODUGTIGI....................................................... DIV!!! or LIIIIAIUEI............................................... flilkheclids-net-fet............................................. Sources of £at.................................................. iveetening agents............................................... ltdbilisers......................................... ...... ...... rercent of overrun.............................................. Penetratien tests.......................... .............. ....... leltdevn exlnineticns........................................... Body end.texture................................................ PURPOSE 0! 1E! INVISQIGAEIOI....................................... 800?! or TEE IIIISIIGAIIOI......................................... IE! IIIUEI 0! IE! IIGBIDIIITS...........................,.......... RROGIDUBI.......................................................... Oelpositicn of the nix.......................................... liz.prsparation end freesing.................................... Scoring of body................................................. festing ice creel for hardness.................................. Meltdown testing................................................ Deternination cf sweetening value...................... ....... .. RISULES.....f...................................................... The effect of varying nilkbsclids-not-fet upen.nsltdovn and b0” .cor...OOOOOOOOOOOOOOOOOOOO00.0.0.0...O00.0.00. 0000000000 0. P360 \0 QUUU H 12 13 1b 15 l? 18 {3 23 8 30 32 32 no effect of 12 percent sugar equivalent upon meltdown and score value of body.............................................. he effect of 15 percent sugar equivalent upon meltdown and score value of body.............................................. he effect of various connercial stabilisers upon the neltdovn and body score................................................... fhe effect of varying nilk-sclids-not-fat and l‘rodex replace-at ef sugarupon neltdcvn and body score............................ Results of penetration tests on ice crean........................ i'he effect of age upon the score value for body of ice creel“ ... OGOLUSIOIS... WHOOOOOOO... ...... 0............O0............OOOOOOOOOOOOOOOOO P580 35 37 1+2 45 59 INTRODUCTI ON Ice cream is a frozen food product nanufactured fron a blend of various nilk products, sugars, stabilizers. and flavor. The nanufacturer is linited in his choice of ingredients only by quality, cost, and supply. Conn-er preference of the various types of ice crean exerts itself to the extent that manufacturers produce the type of product that is demanded. Recognising that consumer demand for bulk ice crean in many parts of the country is influenced by the fact that hand packed ice cream, pressed with considerable force into the container, contains low overrun. Gon- siderahle effort has been nade by ice cream nanufacturers to build up consuner denend for factory filled packages containing low overrun, heavy ice crean. ’ Within the last year many firms have placed a low overrun product on the narket in a effort to encourage consumer preference to the factory filled package rather than the hand packed package and thus elininate cone of the expense and nuisance involved in hand pecking. his practice has given rise to nanufacturing problens which are nore difficult to solve than nany realise. The practice of blending the standard or legal quantity of fat with a serun-solids-not-fat content which is well above that previously used has resulted in the develcpnent of sandiness after storage. The nilk solids of comereial ice crean connonly vary fron eight percent to In per- cent and the source nay be from fresh fluid cream. nilk, or skinnilk eon- hined with one of the nany sources of concentrated products adapted to -2- long tine storage. The nilk solids carry lactose which nay crystalline during storage and cause a sandy product. The higher the content of silk solids used the nore likely is this condition to occur. fhe sugar content of ice crean will commonly vary fron 12 percent to 16 percent and the sources of sugar are by no name linited. fhese sweeteners are, for the nest part. not as sweet as cane sugar. therefore a greater weight nust be used to replace a given anount of cane sugar thus increasing the carbohydrate content of the ice cresn. i'he increased addi- tion of sugar substitutes further decreases the noisture content by in- creasing the total solids content. This reduction of noisture further in- creases the haaard of smdiness but the increase in total solids increases the heavy character of the body. lanufacturers have set standards of overrun for heavy ice orean which. aoarding to their belief and experience, will yield the product de- sired. A survey of several manufacturers shows this to range fron 1&5 per- cent to 75 Percent overrun. the hand packed package will likely have ‘00 percent overrun since 20 quarts of bulk ice orean containing 100 percent overrun nay be hand packed into 1h quarts. The practice of using an arbi- trary standard for overrun is erroneous since a desirable overrun will vary depending en the total solids and noisture content. REVIEW 01' LIIEBA’I‘URI Very few reports of research investigations which were primarily concerned.withr'chewy' ice cream have been.published. However there is occasional nention of “chewy“ or gunny ice cream and nany investigations are indirectly related to this tapic. Josephson and Dahle (28) observed chewiness in ice erean containing carboxymethylcellulose, and Tracy (60) suggests that excess air be pressed out of standard ice crean in order to simulate the hand.packed ice crean. Tracy also points out that producing low overrun ice crean causes greater strain upon.processing and refrig- erating equipnent as well as upon manpower. lrb (18) observed that, “The finer the dispersion of fat the smaller will be the dispersion of air cells and the nore 'chewy' the body of thefinished ice cream.‘I Observations and data concerning the nerits of the different types of dry nilk-sclids-not-fat are in.nany cases controversial. Combs (6) reports that. "When drun process dried.nilk of good quality is used in ice crean as a source of nilk-solids—net-fat and compared.with an ice orean nude containing spray process milk of like quality it is impossible to detect any difference in.the finished ice crean.I Jensen (2?) found that, 'lhe body and texture of the ice cream made fron skin-ilk powder and condensed skinnilk apparently were unaffected by the source of serun solids.“ but Dahle (11) and Dahle, Halts and Keith (16) contend that spray process and vacuun.roller process powders are superior to atnospheric roller powder in ice cream fron the standpoint of overrun, freesing tins. and quality. Oarithers and Combs (b) show that there is little difference .. I4, - in the quality of ice cream containing spray process or atmospheric roller process powders. and Dahlo (11) reports that. "Iron the standpoint of freesing time. the spray powder and vacuum drum.powder proved very satis- factory and were superior to the condensed milk control.“ Jensen (2?). and Ducas and Jensen (35) state that condensed skinnilk and spray process skim-ilk powder are equally satisfactory for use in the ice cream mix. Goulter (8) clarifies the situation considerably in reporting. Eitmospheric roller process dry skimmilk has in general been less satisfactory for use in ice cream.than spray or vacuum drum powder. This is true not because of the process itself, but because in many cases less care was taken in its manufacture. Much of the roller powder today, however, is excellent. and it is somewhat cheaper than the some grade of spray or vacuum drum powder.“ the question of solubility of milk powder is many times relied upon as an important consideration in using these products. but Combs (6) points out that no appreciable losses occur as a result of solids which fail to go into solution. ”Since this question of solubility may confuse the ice cream manufacturer it should.be pointed out that the method commonly used in determining solubility of dried milks does not parallel the practice to which the dry milk is subjected in actual practice.I Summer (52) states almost this same opinion in his text. Price and Whitaker (#3) report that, 'the most important consideration in selecting dry skimmilk for use in ice cream is to obtain a.product with.the best possible flayor. these experi- ments have emphasised the fact that flavor of the dry skimmilk has more influence on the quality of the ice cream than has any other characteristic of the powder, with.the possible exception of the solubility.‘ Roberts (50) observed that the percent of overrun obtained was not significantly affected -5- by the ‘milk solids-not-fat content, and Reid and Decker (1+8) found that, “A two percent increase in the serum solids content was more effective in reducing air cell size than a two percent increase in fat content.“ Ducas. Hatsui. and Neck (36) conclude that increases in milk-solids-not-fat from six to 12 percent results in a corresponding increase in the score value of body and texture. It has been pointed out by Dahle (11) that mixes consisting of dry milk deteriorate less in storage than the condensed milk mixes. He continues with the statement that, “the atmospheric roller process causes greater viscosity in the mix than any of the other powder or the condensed milk control. the degree of fat clumping is also greatest when this powder is used.“ Masurovslq (#0) reported that a reduction of nilk-eolids-not-fat. especially in chocolate mix, and a subsequent replace- ment with corn syrup solids aided materially in bringing out the true choco- late flervor. homes and Combs (57) found that, “Buttermilk powder tends to impart a richer flavor to ice cream than roller process skimmilk powder,“ but Coulter (8) reports that, “Dry skimmilk frequently has been objected to because it was said to impart a powdery flavor. this is not true of high quality fresh dry skimmilk.". Bonner (52) states that “Butter used in ice cream mixes should be made from cream of low acidity, thoroughly washed, worked and left unsalted. Such sweet unsalted butter when made with other necessary precautions such as avoiding solution of iron and copper in the cream from which the cream is made. pastourising the cream thoroughly. and avoiding ovorworking, has been found to have excellent keeping quality in storage at O to -15° 1'. It is generally recognised that sweet, unsalted butter, properly made, under- -6... goes less deterioration in storage than any other butter.l Lucas and Jensen (35) found that by using butter to supply 80 - 100 percent of the fat content it was possible to incorporate overrun.more swiftly and to a slightly greater degree. and Dahle, Halts and Keith (16), go further in stating that, When butter and water were used togefier in the some nix, a large amount of dry skimmilk is needed. the samples containing the atmospheric roller’process powder in connection with water and butter were decidedly inferior é: freesing tine and quality.I Mack (37) observed in an investigation of high.solids nixes that the use of butter. frosen cream, or plastic crean in place of all or part of the sweet crean needed to supply the butterfat produced a crunbly ice crean possessing an.undesirable nelting appearance. Schied, knees and front (51) found that whipping ability of mix is greatly retarded by the use of frosen crean as the source of fat. fhe sugars in an ice cream are undoubtedly one of the very in- portant ingredients because of their influence on flavor. body} and.texture. Leighton and Williams (31) stated that, "the sons of satisfactory sweetness of from 13 to 16 percent sugar represents nixes containing sugar in the ratio to water of 1-5 to l-h.‘ route (20) concluded that the degree of sweetness in ice crean.is influenced'by the anount of water in the ice cream nix, 'since sugar is dissolved in the water.“ lrb (33) states that, “The relative sweetness depends upon the concentration being compared and also the supplementary effect noted.when two or more sugars are present in the same solution." Dextrose sugar may be used to replace as much as 33 percent of sucrose. as stated by Lucas (33) who also points out that this sugar de- i. v -7- presses the freesing point about 0.75 of one degree. Dahlberg and Pencsek (9). and Leighton (30) also point out that corn syrups and dextrose depress the freesing point of mixes. Sonner (52) states that the composition of hydrous corn sugar is almost pure dextrose and contains about eight percent noisture. Corn syrup solids here a freesing point above that of sucrose, reports Hellwig and Buchanan (21+), which means that the resultant ice crean would not be softened by its use. Dehlberg and Penczek (9) reports that the relative sweetning value of Irodex is #9. Dahle, Bankinson, and Kaiser (15) found that sugars containing the largest amount of’monosaccarides usually are associated‘with shrinkage. Irodax would be placed in.that category and because of this manufacturers are hesitant to use large quantities of Iro- dex to replace sucrose. However. Dahle (12) reports that a plant with.which he is familiar is using h#.4 percent trodex replacement successfully. Several investigators. Hellwig and Buchanan (24), lrb (19). and Dahle (12). do not agree upon the composition of corn syrup solids. These report as follows. Hellwig and Buchanan: Drb: Dextrose 15 Dextrose 20.8 Maltese #3 Maltese 32.9 Edible dextrines _&_2_ Dextrines 112.8 100.0 Moisture 3,8 100.0 Dahle: Dextrose . Maltose 22 20 Dextrine 37. Higher sugars 20 -3- Sweetose, sometimes referred to as an enzyme converted corn syrup, depresses the freesing point slightly. Erb (12) rates it as 77 percent as sweet as sucrose and states that it may be used to replace 33 percent of the total sugar. Horrall (26) rates it as 67 percent as sweet as sucrose. Brb (12) reports that its composition is 3“.“ percent dextrose, 19.9 percent maltose. 27.# percent dextrines, 0.3 percent ash. and 18 percent water. The percent corn sweetener replacements recommended by investigators are varied to some extent, but most of them come within the range of 25 to 33 percent. Gould (23) recommends 20 to 30 percent replacement and adds that, Ireplace- ment of sucrose with corn sweeteners yields a closer textured ice cream and one in which the solids content may be appreciably increased without danger of sandiness.’ Inechtges and Sommer (29) recommend the use of 25 to 33 1/3 percent corn syrup solids replacement. Dahlberg and Pencsek (9) recommend 25 percent sugar replacement and state further that more than 25 percent re- placement adversely affected.the hardness of the ice cream and its melting rate. Their report inchdes a table of molecular weights of sugars. Ihey are: Irodex, 404.7: Sucrose, 342.17: Sweetose, 258.“: and Dextrose. 180.1. Ramsey. Drusendahl and.Leider (#5) conclude that, FEigh sugar concentrations are conducive to shrinkage, as are the use of too much corn sugar or corn syrup, or im some cases invert sugar.“ This condition is apt to result in an ice cream.which is reasonably soft even at hardening room temperatures. Matsui (42) found that a sugar content of 15 percent or more produced a smoother and closer texture than a sugar content of 13 percent or less. Dahl- berg and.Pencsek (9) report that enzyme converted corn syrup apparently possesses anti-oxidative properties and that both corn syrup solids and -9- dextrose developed an oxidised flavor in eigit weeks of storage and the color was bleached. Knechtges and Summer (29) in a survey noted no consumer preference of any significance in 16 percent sucrose ice cream compared to 12 percent sucrose and five percent corn syrup solids ice cream. However, Kasurovslq (#0) reports that a reduction of serum solids in chocolate mix and the subsequent replacement with corn syrup solids will aid materially in bringing out the true chocolate flavor. Stabilizers. even though used in very small quantities, are by no means unimportant in an ice cream. Ice cream made with too much stabilizer, as well as one which has no stabiliser, has undesirable characteristics. flasurovsky (ll-1) states that. “Without gelatin or other stabilisers the tex- ture of ice cream would be coarse and the air cells notuniform in size thus causing quick melting when subjected to mom temperature.“ rurnbow and Milner (63) found that, ”Gelatin seems to be the most important ingredient in obtaining viscosity as determined by the Michael Viscosimeter. Tracy, (59) in enumerating some of the functions of gelatin, reports that it holds the water of the mix in such a manner that mild heat shocking does not seriously effect the texture of the ice creu and there is less ice separa- tion in the continuous freeser than when some other types of stabilisers are used. Bendixen (2) points out that, “The proper uount of gelatin to be used depends upon the amount of water in the mix. the 5.1 strength of the gelatin. and to a certain extent the original size of the ice crystals as influenced by homogeniser efficiency and the speed of the freesing and hardening of the ice cream.“ Dahle (13) found that the proper amount of gelatin to use depends largely on Bloom strength and recommends: 1%: 1‘ -10.. 0.50 percent for 150 Bloom strength gelatin 0A2 percent for 200 Bloom strength gelatin 0.35 percent for 250 Bloom strength gelatin. Vssterine is the commercial name for a product on the market con- taining gelatin as well as monoglycerides and diglycerides (59). his type of stabilizer has the advantages of a good quality gelatin, and the emulsi- fying preperties of the glycerides. Josephson and Dahle (28) report that carbcxymethylcellulose enhances the whipping prOperties of ice cream mix; a characteristic which is extremely desirable when butter or frozen cream are among the mix constituents. They found that a concentration of 0.15 percent of carboxymethycellulose was as efficient a stabilizer as 0.4 per- cent of 250 Bloom gelatin and observed that. ”Ice cream containing carboxymethylcellulose invariably exhibited a 'chewiness' and firmness not found in the control ice cream.“ They were using a formula consisting of 11 percent fat, 8.8 percent serum solids. and 15 percent sugar equivalent. Frodex was used to replace M percent of the sugar. Dahle and Collins (30) recommend that 0.15 to 0.18 percent carboxymethyl cellulose be used in ice cream and caution that this stabilizer may cause whey separation after long storage. my (59) states that sodium alginate is a colloidal carbohydrate found in kelp that grows on the Pacific coast of this country. Several in- vestigators, Anderson, Dowd, and Hemboldt (1), and Mack (39) agree essentially with Stebnits and Summer (39) who conclude that, “Sodium alginate as an ice cream stabilizer appears to possess all of the desirable properties of gelatin and in addition has some distinct advantages. lotably among these advantages are the uniformity of viscosity of the mix, the faster whipping. and de— sirable melt down of the ice cram." - 11 - Goodman (21) shares the opinion with others. Bendixen (2): lock (38): Stebnitz, and Summer (55): and Tracy and Tuckey (62),that, 'SOdium alginate does not form a gel structure but merely binds the water by wars— tion. he mix acquires its maximum viscosity quickly, usually in about one hour after cooling, and will exhibit good whipping ability even when frosen fresh from the cooler.’ Stebnitz and Boner (54) report that I11 ”873111804 with sodium alginate has no tendency toward shrinkage. Inc: (59) states that 0.2 to 0.3 percent sodium alginate will provide sufficient stabilization. Dahle (l3) recommends 0.22 to 0.3 percent, and later Dahle and Collins (11+) found that 0.275 percent 1. most desirable. Anderson. Dowd, and Hemboldt (1) prefer the use of 0.3 percent. and Lucas and Gould (34) report that Dariloid used at the rate of 0.3 percent and gelatin at the rate of 0J6 percent pro- duced ice cream of practically the same score value for body and texture. he manufacturers of Dariloid recommend that it be used according to the total solids of the mix. the following table shows the recommended usage. 30 percent 1'8 - 0.35 percent Dariloid 33 I I _ 0.3 I I 36 I I - 0.26 I I 39 I I _ 0.23 I I “1 I I - 0e2 . ' Pectin is most coucnly used in ices and sherbets and Dahle (l3) recommends 0.2 percent for this purpose. Dahle and Collins (11+) recommend 0.15 to 0.18 percent for use in ice cream mix. They also report that mix made with pectin has a very low viscosity. Iracy (59) found that when Irish moss was used alone, about 0.12 percent is necessary to stabilize. Two tenths percent of extracted Irish moss, commercially called Krageleen is sufficient to stabilize a mix. Irish . 12 .. moss mixes well with other stabilizers and eliminates some of the serious obJections to the pure product. Caulfield and.Martin (5) reported that, ”There was almost no difference in the quality of finished ice cream stabilized with the vege- table stabilizer used in this study as compared with that stabilized with gelatin.“ but that. 9mixes containing the vegetable stabilizers did not freeze or‘whip as rapidly as the mix stabilized with gelatin." Schied, knees, and Trout (51) found.that the use of 0.35 Percent egg yolk largely overcomes the thippability retarding effect of mix con- taining frozen cream as the sole source of fat. Beid.(#7) reveals that the use of egg yolk solids produces smaller air cells, gives a smoother texture and body'than whole egg solids. Inechtges and Sommer (29) reports that. ”Corn syrup solids do not exert a stabilizer sparing action in ice creams with moderate stabilizer content, but in.heavily stabilized ice creams the content may have to be reduced as much as 25 percent when four percent of the sucrose is replaced by five percent syrup solids.“ the amount of overrun.uhipped.inte an ice cream materially affects the body and texture of the finished product. Ramsey, Drusenduhl. and Leider (#5) published findings which are essentially the same as those pre- viously published by Ramsey (nu) stating that overrun is directly related to shrinkage inasmuch as this problem involves primarily the contraction and the escape of air. Bigh.overrums are apt to give a weak air cell struc- ture which later on may cause collapsing and escaping of air and consequent shrinkage. Tracy and McCown (61) reports that, “variations in overrun result -13.. in differences in drawing temperature and amount of water per unit volume to be frosen. here was little difference in the hardening time of ice creme containing 85 to 115 percent overrun (his to the balancing effect of differences in initial temperature and amount of water present per unit volume. ' Lucas (32) found that milk-solids-not-fat content of an ice cream mix or the viscosity do not significantly affect the percentage of overrun obtained, and Inechtges and Summer (29) report that. “the whipping ability of mixes is not affected by replacement of sucrose by corn syrup solids.‘l Thomas and combs (57) conclude, after a study of buttermilk powder in ice cream. that the ice cream is characterised'by a foamy melt down. The foam is finer in structure and more stable when the ice cream contains roller process buttermilk powder thm when it contains skimmill: powder. The use of a penetrometer to establish data on body characteristics is not new. i'he work of four previous investigators using this type of apparatus is cited here. The penetrometers were all‘used‘under slightly different conditions so it must be pointed out that this equipment may supply only an index or relative relationship. All of the previous investigators used penetrometers which were activated by a.magnetic release. Gould's (22) penetrometer had a l/8 inch needle, adjustable height and weight, and the work was performed at 36 - 1+O° l'. The penetrometer used by Holdaway and Reynolds (25) had three inter- changeable needles, one of which was l/b inch in diameter. This piece of equipment was adjustable in both height and weight. Ihe tests were performed at O0 1. Reid (#6) need.a,penetrometer having a 1/4 inch needle which was constructed to allow adjustment in height and weight. The tests were performed -11}... at 0.7 to -lO.1° 1‘. Bonner (53) used a New York testing laboratory standard type penetrometer. withihe standard’needle and with a load of 200 grams. The tests were made at approximately -8° 1'. Sommer found that there was little correlation between the measurement and the melting behavior of ice cream. his lack of correlation may involve differences in overrun and inthe sugar concentration and freesing points of the samples. but the main factor was probably the manner in which air was retained at (the surface of the melting ice cream. Reid (’46) reported that there was a gradual increase in the depth of penetration with each additional two percent of sugar. the depth of pene- tration when 16 percent sugar was added to the mixture was nearly double that secured when eight percent sugar was used. Gould (22) concluded that varia- tions were so great in many cases, and there was such a lack of correlation between similar samples. that results obtained by the use of the penetrometer appear to be of little value. Indications are fiat comparative firmness of ice cream cannot be measured accurately by apparatus of this type. lelt down examinations are frequently used in experiments with ice cream since the results may be used as a standard to compare results and may be used as indication of resistance to melting. Jensen (2?) found that, “the amount of melting during the first 60 minutes of exposure showed the most direct differences in melting resistance.“ Ice cream containing butter as a major fat source had low melting resistance as compared with the samples from the cream mixes. ”At the end of the 120 minute period no relationship could. be detected in regard to melting resistance and tie fatzsource by con- siderimg the leakage record." Rack (37) reported that increasing the sugar content to 16 to 17 percent improves the meltdown appearance of high fat ice - 15 - creams and reduces the melting resistance of such ice creams. 'a partial replacement of sucrose with different increments of dextrose and the appli- cation ef different drawing temperatures had little effect upon the meltdown characteristics of ice cream.“ according to Reid (’48). Incas and Jensen (35) found that when 50 to 100 percent of the butterfat was supplied by butter there was an increasing tendency toward coarseness in texture because butter mixes show greater clumping of the fat globules. Reid (#9) Points cut that increased homogenising pressures result in a corresponding increase in smoothness. body resistance. and closer texture. Small air cells in an ice cream are closely related to a smooth body ad Reid (#8) concludes that. 'i'he average air cell sise tends to decrease with an increase in the fat or serum solids content or with a decrease in the drawing temperature.“ Corbett and fracy (7) report that partial replacement of sucrose with dextrose improved the body and. texture and meltdown of high fat and high total solids ice cream. The use of corn sweeteners increases total solids content with an accompanying improvement in the body and texture of the finished ice cream. reports Leighton (30). Dahlberg and Pencsek (9) report that the corn syrups possessed definite qualities which gave sub- stance te the body and smoothness to texture. Ooultsr (8) states. "Sandiness does not normally develop in ice cream if the temperature is maintained at o to ~10° Il'. regardless of the lactose content. but will appear quite rapidly athigher temperatures if the lactose in water concentration of the mix is high enough.“ “Since five to seven days are required for sandiness to appear even under unfavorable con- ditions. a manufacturer able to regulate the turnover inthe dealer's cabi- nets can use a high serum solids mix without trouble.“ Leighton and Williams -16.. (31) found that. 'About one part of milk-solids-not-fat to five parts of water is the most that could possibly be used under the most ideal con- ditions if sandiness were to be avoided.“ The development of sandiness was ad materially affected by the corn sweeteners. according to Dahlberg and Pencsek (9). -17.. PURPOSE 01‘ EB INVESTIGATION Previous investigations have shown results which pointed toward a solution of the problem resulting from the need of an ice cream which compares favorably with the hand packed product. This investigation was begun with the intention of answering some of the complex problems re- sulting in attempts to manufacture a heavy ice cream. The purpose ofpthis investigation has been: 1. To find the ingredient of ice cream which contributes the. most toward a ”chewy“ body in an ice cream manu- factured and packed at the freeser. similar to that found in the hand packed package. 2. re determine the optimum overrun for the development of I'chewy" characteristics in a heavy type of ice cream. ‘ 3. To determine the adaptability of the penetrometer for use as an indicator of desirable body. .. 18 .. SCOPE OF INVESTIGATION This investigation includes a study of the effects of varying quan- tities of serum solids, various sweeteners, and various stabilising agents upon the overrun, resistance to penetration, meltdown, and body characteris- tics of ice cream. Mixes were compounded to contain 8. 10. ll. 12, and 14 percent serum solids respectively. his portion of the investigation was to deter- nine the effect of serum solids upon the character of the finished product when the nilk-solids-not-fat content was varied from the lowest to the highest reasonable limits of concentration. Conerciel sweeteners or sugar substitutes were studied. as con- plstely as facilities permitted. to determine their influence on the deve10p- nent of a cohesive or 'chewy" bodied ice cream. the total sugar equivalent of each sweetenerueed was 12 percent and 15 percent. lhenever it was possible, the determinations of previous investigators of sweetening value or replacement ratios were used. fwo exceptions to this rule were made be- cause of no known previous determinations. fhe sweeteners used in the in- vestigation were cane sugar (sucrose). Gerelose (dextrose, hydrate). Sweetose (enme converted corn syrup). Irodex (corn syrup solids), Puritose. and up” Sweet Syrup. Stabilising agents of various types were used. he reports of previous investigators were used to determine the correct amounts to use. In the absence of such information the recommendations of the manufacturer - 19 - were used. The stabilizers used were gelatin (275 Bloom strength), Vesterine, sodiun carboxymethylcellulose (C.M.C.), sodium.a1ginate (Dariloid), Polycoid, pectin, Krageleen, and Gelox. A final series of experiments were conducted, utilizing infor- mation found during the progress of this work. The total sugar equivalent used was 15 percent and the substitute sugar was Frodex. The milk-solids- not-fat of the mixes was varied using percentages of 8, 10, 12, and 1h. TH! NATURE OF INGREDIENTS The fluid portion of the mixes was fresh pasteurized whole milk containing 3.6 percent butterfat. In some cases a small amount of water was used in order to avoid material changes in mix constituents that were not being varied in that series. be dry milk-solids-not—fat used was freshly nade by the atmo- spheric roller drum process on a 120 inch roller from fresh skim milk. The skim milk used tested 0.16 - 0.17 percent acid and was preheated to 185° 1. before drying. Batter was the source of fat not provided by the fluid milk. The butter was taken from fresh churnings without salting and stored for short periods of time, at -lO° 1. until used. fiegtengrs Refined granulated cane sugar was used as the source of sucrose and is universally used as the standard for determining the sweetening power of ether sweeteners. Dextrose as commercially made is about 99.5 to 99.8 percent pure dextrose. It is manufactured by hydrolysis of corn starch by the action of acid and heat under steam pressure. The sweetening value used for this sugar in this study was placed at 83, based on the work of Tracy (58) who established the sweetening value at 83 - 100. lrodex is a spray dried form of corn syrup. hence the torn corn syrup solids. A sweetening value of 1+9 (26) (9) was used for this sugar. Sweetose is a high conversion corn syrup made by applying ensyme hydrolysis. Because of its higher dextrose content. its sweetening value is higher than that of corn syrup. from which it is made. Bweetoee has a sweetening value of 67 according to Eorrall (26) and Dahlberg and Pencsek (9). Super Sweet Syrup and Puritoee are products which have not been studied extensively as yet. The sweetness of both of these syrups was placed at 50 as a result of examinations conducted by the author. i'he pro- cedure ef examining used was the "threshold taste test' described by Biester, lood.and Iaklin (3). The method described by Dahlberg and Pencsek (10) in which sweetness was determined by checking the unknown with a known concen- tratien of sucrose was also used. The results of both tests indicated that each sugar had a sweetening value of about 50. Stabilisgrl Gelatin is a water imbibing protein produced by processing calf skin, pork skin. trimmings, andbones. The processing includes hydrolysis of the proteins, collagen and ossein. and subsequent evaporation ad drying of the product. Vesterine. a commercial product. is produced by combining a good grade of gelatin with monoglycerides and diglycerides. Sodium carboxymethylcellulose is a cellulose binding agent made by processing cellulose materials. especially cotton and wood. Dariloid is a gum which is manufactured from ltacrocyst is pyrifera, the giant kelp ef the Pacific Ocean. Ibis product undoubtedly is the lead- -22.. ing gum stabiliser'used in ice cream . Polycoid is the commercial name for a stabilizer which is a combi- nation of carboxynethylcellulose, Carrageenin (Irish moss), Sorbitan Mono- stearate, and a corn sugar carrier. The stabilising agents are the gums, carboxymethylcellulose and carrageenin. The Sorbitan Monostearate is a stearic monoglyceride emulsifier. Pectin is chiefly a commercial byaproduct of the citrus fruit in- dustry. This product is usually considered as belonging in the broad classification of guns. It is not a very satisfactory stabilizer for ice crean, but finds extensive use in ices and sherbets. Krugeleen is a commercial product extracted by boiling water from Irish moss or carrageen, a red alga, Chondrus crispus, which.grows along the rocky sections of the Atlantic coast of lurqpe and lorth.America. The dried moss contains about 55 Percent carrageenin. Gelox is a combination of gelatin, vegetable colloids. monoglycerides, and diglycerides. This product has Just recently been introduced to the ice cream trade and little is known of it as yet. -23- PROCEDURE Mogition of the an Ice cream mixes containing 12 percent fat were used for the ex- periments reported herein. Composition of the 29 mixes used is given in Table I, and the factor being studied in each series is underlined in the table. Substitute sugars were used to. replace 30 percent of the sucrose in all seaples in order to simulate commercial mixes which utilise corn sweeteners regularly and to make an adequate comparison to samples in which the sweeteners were being studied. Dextrose and Sweetose were used to re- place a total of 30 percent of the sugar equivalent in the samples which were not used for sugar studies. he dextrose and Sveetose each supplied 15 percent of the sugar equivalent. Table II lists the sweeteners used in this investigation, the relative replacement value used in this study, and the authors of these replacement value s . Table III is presented to show the stabilizers used and an authority's recommendation of proper quantities to use. In the absence of a research recommendation the manufacturers recommendation is shown. llix Prgparat ion and I'reesig Thirty-nine batches of ice cream mix composed of the components shown in Table I. and the ingredients shown in the appendix were made in ten gallon lots. The ingredients not being studied in the series were mixed and -24.. Table I. Composition of Mixes Sugar Percent M.S.N.F. Stabilizer Total solids equival- replacement content and amount content cut by sweetener used 15 % dextrose 1 15 Z 15 % Sweetose ‘QJE 0.35 % Vesterine 36.22 % 15 % dextrose 2 15 % 15 % Sweetose 10 Z 0.35 % Vesterine 38.22 % 15 % dextrose 3 15 b 15 % Sweetose 11 g 0.35 % Vesterine 38.80 % 15 % dextrose 4 15 % 15 % Sweetose 12 E 0.36 % Vesterine 40.27 % 15 % dextrose 5 15 % l5 % Sweetose 14 E 0.35 % Vesterine 42.53 % 6 12 % none {sucrose) 11 Z 0.35 % Vesterine 35.48 % 7 12 % 301% dextrose 11 % 0.35 % Vesterine 35.90 % e 12 7. 10 g Frodex 11 3% 0.35 z Vesterine 38.96 % 9 12 % 304% Sweetose 11 % 0.35 % Vesterine 36.29 % 10 12 z x) 55 Puritose 11 % 0.35 7. Vesterine 37.72 as 11 12 % 30 Z Super 11 % 0.35 % Vesterine 37.50 % Sweet Syrup 12 15 % none (sucrose). 11 % 0.35 % Vesterine 40.64 % 13 15 % £5 dextrose 11 % 0.35 z Vesterine 39.01 a: 14 15 % 39 Z Frodcx 11 % 0.35'% Vesterine 42.88 % 15 15 z 393% Sweetose 11 % 0.35 % Vesterine 39.48 % 16 15 % 39HggPuritose ll % 0.35 % Vesterine 41.27 % 17 15 % 391% Super 11 % 0.35 % Vesterine Sweet Syrup 1.0.10 % Table I - continued -25.. lo. Sugar Percent I. 8. H. I. Stabilizer Total solids equivalent replacement content and amount content by sweetener ‘ used 18 15 5 15 5 dextrose 11 5 0,35 5 gelatin 38.90 5 15 % Sweetose 19 15 5 15 5 dextrose 11 5 0.35 5 Vesterine 38.90 5 15 % Sweetose 20 15 5 15 5 dextrose 11 5 0.15 5 0.14.01 38.65 5 15 % Sweetose - 21 15 5 15 5 dextrose 11 5 0.22} Dariloid 38.72 5 15 % Sweetose 22 15 5 15 5 dextrose 11 5 9,35 5 Polycoid 38.90 5 15 % Sweetose 23 15 5 15 5 dextrose 11 5 Own 38.65 5 15 f Sweetose 2h 15 5 15 5 dextrose 11 5 9,15 5 Krggeleen 38.65 5 15 % Sweetose 25 15 f 15 5 dextrose 11 f 0,19 é Gelox 38.85 5 15 % Sweetose 26 15 5 30 5 l‘rodex 8 5 0.35 5 Vesterine 39.79 5 27 15 f E 2 Zl'rodex M 0.35 $ Vesterine 41.83 i 28 15 f :10 i l‘rodex 12 2 0.35 % Vesterine ”$.07 % 29 15 i 30 i l'rodex 14 i 0.35 % Vesterine ‘$6.28 5 * The underlined component was the one investigated. -26- Table II. Sweeteners Used and Their Relative Sweetness Sweetener Relative Sweetness Authority Cane sneer ' 100 -- Dextrose 83 - 100 Tracy Prodex 1+9 Dahlberg and Penczek Sweetose 67 Horrall Puritose 50 Lankford Super Sweet Syrup 50 Lankford Table III. Stabilizers and mantity Used Stabilizer mantity Authority Gelatin (275 Bloom) 0.35 5 .. Vesterine 0.35 5 Manufacturer 0. ll. 0. 0.15 i Josephson d: Dahle Dariloid 0.22 5 Dahle Polycoid 0.35 5 Manufacturer Pectin 0.15 5 Dahle and Collins Krageleen 0.15 % Manufacturer Gelox 0.35 % Manufacturer -27.. heated in a large vat to a temperature of 110° F. to facilitate dissolving dry portions. In the series of stabilizers part of the dry sugar was kept out of the basic mix and added later, mixed with the stabilizer. After the basic mix was heated and completely dissolved. the required amounts were weighed into ten gallon milk came. The additional ingredients were stirred into the mix and pasteur- ization was completed by the use of a water driven agitator and hot water spraying on the outside of the cans. After pasteurising at 150° 1‘. for 30 minutes the mix was homogenized in a 200 gallon, single stage Union Steam Pulp Company Viscoliser at a pressure of 2500 pounds and immediately cooled to #50 P. to 50° 1‘. by running over a tubular surface cooler. The completed mixes were stored at 40° 1'. for 21+ hours and then frozen. forty-five pounds of each mix was frozen in a ho quart Creamery Package direct expansion batch freezer. The freezing of varying overrun ice cream samples was accomplished by first freezing to maximum overrun. Two pint packages were filled at this point. The overrun was then reduced in progressive steps by intermittent application of freezing medium which caused part of the overrun to be frozen out of the ice cream. At each step in the progressive reduction of overrun two pint samples were taken directly from the freezer. The freezer was rinsed out with cold water between each batch inorder that all batches would be frozen under as identical conditions as possible. Immediately after samples were taken free the freezer they were placed in a hardening room where the temperature was maintained at -5° 1'. to -28- -10°F. When the ice cream was completely hardened, each sample was ‘weighed to determine the percent overrun. Scoring of Body The samples of ice cream were scored 48 hours after freezing and again two weeks after freezing. Scoring was done on the basis of 30 being perfect. The samples to be scored were removed from the hardening room and allowed to temper for a few minutes before judging. The opinion of two judges was used to establish the score value and criticisms. The judges made no attempt to score flavor since the primary interest of this project was body Testingithe Ice Cream for Hardness Hardness or firmness of the body was determined by the use of a penetrometer shown in plates 1, 2, and 3. The operation of this equipment is based upon the physical laws of falling bodies. The depth of penetration depends upon the height of the falling body, the weight of the falling body, the size of the penetrating needle, resistance acting upon the body while falling, and temperature. The penetrometer guide used consisted of a heavy glass casing, one inch in diameter, which acted as a dr0p tube. The tube was firmly held in a ring stand and adjusted so that the height of fall was maintained at 72 centimeters. The penetrometer was constructed of steel and had an outside dia- meter of 15/16 of an inch. This provides a 1/16 inch clearance between the penetrometer and the glass tube. The possibility of error by friction was ‘ . .I. if: \.... . . a fig . . reduced by the nee of three hearing eurfacee. which nay cone into contact with the caeing during falling mun of the full length of the mechanic! aching contact. Theee bearing eurfacee obviouely do not elininate all friction but do rehce it eince the maxim eurface area which any cone in contact in naterially reduced. The friction in a material eoneideretion and the conetruction of thie apparatue doee not elininate all of it. how- ever, it ehould be pointed out that the reeulte of thie equip-eat were ueed ae an index of conparieon. and that friction exiete in every trial. There- fore the error due to friction ie than naterially elininated. The penetrating needle. attached to the falling body had a diaaeter of 1]» inch, and the total weight of the mum my» 785 crane. the needle wae calibrated in .1111- netere en the eide to provide for direct readiage of depth of penetration. Thin aethod of releaeing the falling body was lanual. A key. alien in photographe. eupported the penetroneter at the top of the glaee casing. I‘hen a trial no to be undo the key wae renoved in a direction perpendicular to the penetrcaeter, thue allowing the penetroaeter to drop through the casing. The eaaplee to be teeted were held in a hardening room were the tenperature wee -7.8° r. (-220 c.) to -9.6° r. (-230 0.). a. pm We were placed beneath the penetroneter and three penetratione nade of each ample . £1360“ To gt 13‘ The melt down teete were performed with a Oenco forced ventilation incubator with the temperature regulated at 70° 1'. , plus or nine one degree. a pint of each eanple of ice crean wae out in half with a eharp cheeee knife -30.. before renoval from the hardening room and one half reserved for meltdown testing. When melting was to begin all samples were removed from the hardening roon at once. by the use of a tray and each seaple was placed on a wire screen in the incubator. whichtes mported by a six inch glass funnel. A large nail was soldered to each screen so that it could be forced into the sample of ice crean and prevent the sample from sliding during nelting. the drippings were funneled into glass cylinders during the nelting period of sixty minutes and then weighed for final results which was terned grams of neltdown. The temperature of 70° 1'. was used in preference to higher tenperatures because it was considered nore representative of room temperature. i'he forced ventilation incubator was used because the temperature changes were lees than night occur if testing in an open race. The forced ventilation provided a constant, mild, indirect circulation of air and thus prevented an accumulation of cool air around each sample and eliminated the possible factor of undetermined air currents which may occur in an open room. Eteraination of fiestenigg Yelp; i'he sweetening value of the sweeteners. Puritose and Super asset Syrup, was detemined by two different methods. In the first deternination of sweeteners a dilution of the unknown syrup was prepared to equal the sweetness of a 15 percent sucrose dilution or silple syrup. Small quantities of the unknown was weighed into 100 grams of distilled water and after each addition the two syrups were tasted to deter- nine if equal in sweetness. When the concentration of the unknown was great -31.. enough to equal the sweetners of the known. the percent of concentration was calculated,'using the total weight of the additions. a.second dilution of the unknown was made to the percent concentration found necessary in the pre- vious determinations. This syrup was tasted once again to verify its corre- lation in sweetness to the sucrose dilution. When the check dilution corresponded to sucrose dilution the relative sweetness was determined by dividing the weight of cane sugar used into the weight of substitute sweetener required. The second method of determining sweetening value was to find the weight of sweetener required in 100 grams of water to produce the first trace of sweetness. These two weights were then used to calculate the sweetening value as described previously. The most desirable method of tasting the di- lutions was to first rinse the mouth with distilled water and then place a drop of solution on the tongue by the use of a medicine dropper. This method * prevented confusion of flavors and helped males the first occurrence of sweet flavor apparent . RESULTS The lffect of VaugLMiufiolidgcht-ht Upgkheltdcwn and 3091 Score The first series of samples consisted of ice creams containing 8, 10. ll. 12, and lhv percent milk-solids-nct-fat. The sugar content was 15 percent sugar equivalent. Boxtrose and Sweetose were each used to supply 15 percent of the total sweetness so that the ice cream would correspond with comercial composition. Vesterine was used as the standard stabiliser. Charts 1 and 2 show that the use of eight or 10 percent milk- solids-not-fat is not as desirable as the use of higher percentages of serum solids. The score value of freshly frosen ice cream containing eight and 10 percent mill: solids had maximum body score values of 28.50 and 29.25, respectively. The ice creams containing 11. 12. and 14 percent serum solids had maximum score values of 29.50 ineach case. Table IV shows the comparison between percent overruns and the average score values of fresh samples taken within each range of overrun. This table shows that the maximum score values of all groups occur at overruns between 50 and 79 percent. The maximum of overrun of ice cream containing 12 and 1‘! percent milk-solids-not-fat occurs at slightly less overrun than samples containing 8. 10. or ll percent overrun. Table V shows the comparison of meltdown and percent overrun. The meltdown values were averaged in cases where more than one sample was taken within the range of overrun. There was no regularity in the meltdown of -33.. this series and thus no indication that any increased or decreased percentage of 11.8.].1. cmses increased or decreased melting. However it is noted in this. as well as other series. that the grams of melted ice cream collected increased as the overrun was increased. This condition undoubtedly was due to a greater mass of ice cream and less air in a low overrun product and thus more heat energy was required to induce melting. Also. the foam adher- ing to the surface of high overrun samples was more abundant and acted.as an insulator against the transfer of heat. The table also shows no indication of increased or decreased rate of overrun resulting from changes in the mill:- solids-not-fat content . Table IV. Optimum Overrun with Varied M.S.N.l’. Mix 12 Percent l‘at. 11.5 Percent Sucrose. 2.25 Percent Sweetose, 2.25 Percent Dextrose (Equivalent) . Scores at various overruns" 11.8.1.1. 150-49 50-59 60-69 70-79 80-89 90-99 100-109 Content 8 $ 27.50 27.50 27.62 28,21 27.75 27.50 10 $ 27.50 28. 50 28,81 28.25 27.87 11 $ 27.00 28.00 3335 28.75 28.00 27.50 12 $ 22.12 29.00 28.50 27.00 1h % 28.00. 22.25 28.75 28.50 28.50 28.00 IFilaximum score value is underlined. The Judges noted that the entire series of eight percent serum solids samples were coarse and icy. The group of 10 percent serum solids -34.. samples. while more desirable than eight percent samples. still had a tendency to be coarse and icy."The 11 percent serum solids samples were an improvement over the previous group. The samples of 12 percent serum solids were found to be the most desirable. This ice cream was largely free of the criticisms pre- viously found. The 1h percent serum solids ice cream had a.more chewy and resistant body but was criticised for a,powdery flavor. which covered.the rich- ness of the fat, and some eandiness. Also. these samples were not as smooth as the 12 percent serum solids samples. The reader may note that the score value of body in.most series studied was lower after two weeks storage than when the sample was fresh. This was not the case, however, for all samples. Table V. Ayerage Meltdown with Varied.M.8.l.r. Mix 12 Percent lat, 11.5 Percent Sucrose. 2.25 Percent Sweetose, 2.25 Percent Dextrose (Equivalent). Meltdown at Various Overruns H.8.l.!. h0-49 50-59 60-69 70-79 80-89 90-99 100-109 content 8 f 13 11 27.5 3“ no #6 10 i 38 57.5 37 35 06.5 11 f 13 26.5 #9 55.5 #9 #8 12 s an 28.5 29 33 #0 1t 8 12 17.5 26 33 18 33 34 -35- :1;- Effect of 12 Percent Sugaggquivalent ngn Meltdown and Score Vagina of mg; In this series various conercial sugar substitutes were used in sufficient quantities to supply 30 percent of the sweetening power in a 12 percent sugar equivalent mix. The source and nature of the substitute sweetener was the only variable in this series. The nilk-solids-not-fat content was 11 percent and all other constituents were the same as described in the previous series. A comparison between percent overrun and average body score value of fresh samples of ice cream is shown in Table VI. The maximum body score value of these samples ranged from 28. 50 to 29.25. ' The sample having maxi- mal score value occurred at overruns between 50 and 89 percent. Table VI. Optimum Overrun with Various Sweeteners Used in ConJunction with Sucrose, 12 Percent Sugar Equivalent. Scores at Various Overruns" Sweetener! 150-89 450-52 60-69 j0-79 80-89 90-39 100-10 110-11 Sucrose 27.75 28.00 28;; 28.25 28.00 27. 50 27.25 Dextrose 28.12 28.75 M. 29.00 28.75 27.50 Irodex 28.00 28.12 22,0 28.75 28.50 28.25 Sweetose 28.50 22._O_ 28.25 17.62 27.00 Super Sweet A ' m 27.25 27-75 23-25 @452 27.75 27.25 Puritose 27.62 28.25 28.50 27.37 * Maximum score is underlined. - 36 - All 12 percent sugar equivalent samples yielded hard icy body and an undesirable product. The score values of the body were consequently lower than would be expected in a good commercial ice cream. The mix containing Irodex‘was noticeably more chewy than any of the other ice creams. and the mix.with Puritose was critised for a.syrupy flavor. The mix containing Super Sweet syrup was criticized for a syrupy flavor, and for a caramel flavor, which is typical of the syrup itself. Table VII shows that the ice creams containing dextrose and Super Sweet Syrup had no meltdown. The samples containing all sucrose and those containing Sweetose melted at a rather slow rate. Puritose samples melted at an average rate and samples containing Irodex melted.very rapidly. This may be noted again in the last series. Table VII. Maximum.ueltdown with Various Sweeteners used in Conjunction with Sucrose. 12 Percent Sugar (Equivalent). Meltdown at Various Overruns §geetenere 30239 #0-h9A450-59 60-69 70-79 80-89_ 90-99 $999109 110-119 Sucrose . 0 0 h 7 10 8 14 12 Dextrose o o o o o o 0 Index 38 to 1+3 9+ 57 58 65 Sweetose 6 7 12 g 18 12 1“ Super Sweet Syrup 5 o o o o o o Puritose 20.5 18 18 20 30 29 -37.. The Effect of 15 Percent mar Equivalent Upon Meltdown and Score Value of Body In this series various commercial sugar substitutes were used in sufficient quantities to supply 30 percent of the sweetening power in a 15 percent sugar equivalent mix. The ingredients studied in this ice cream were substitute sweeteners. All other ingredients remained the same. This series was the same as the previous except that this one made use of 15 per- cent sugar equivalent instead of 12 percent sugar equivalent. Charts 12 to 17 show that 15 percent sugar equivalent produced a much superior product to the 12 percent product. shown in charts 6 to 11. The use of 15 percent sweetener increased the maximum score value of the some ice cream from l/ll- to 14/8 points above the 12 percent sugar series. Table VIII shows that maximum body score value of ice cream in the 15 percent sugar equivalent series was in no case below 29.00. The samples containing all sucrose and those containing l‘rodex had maximum score values of 29.75. which is almost a perfect score. The increased score value is a result of a finer and smoother body which resulted from the use of 15 percent sweetener. The samples containing l‘rodex sweetener showed the largest increase in body score due to the marked increase in firmness and chewiness or cohesion of the body. Sucrose and Puritose produced ice cream of equal score value. The Judges found that the Irodex samples were my and had body characteristics which confused any attempt to estimate overrun. This is further illustrated in Table VIII which shows the maximum body score of fresh ice cream containing Irodex occurred at an overrun between 80 and 99 percent. were 83 and 93 percent, respectively. -38- The actual overruns of these samples These two eMples were placed higher in score value than any others inthe entire investigation which contained an equal amount of overrun. This suggests the possibility of obtaining a smooth, chewy product which has an overrun of 80 to 90 percent overrun by the use of sweeteners such as trodex. produce some chewiness but not to the extent of Irodex. taining cane sugar and no substitute was criticized for shrinkage. Sweetose and Puritose were found to The ice cream con- The as samples were very smooth and some were slightly chewy. Table VIII. Optimum Overrun with Various Sweeteners Used in Conjunction with Sucrose 15 Percent Sugar Equivalent Scores at Various Overrun!" fleetenerg 30-32 #049 50-59 60-69 70-12 80-89 90-99 100-102 Sucrose 28.50 28.75 28.62 21.15. 29.50 29.00 Dextrose 28.25 29.00 39.2.52 28.75 28.50 Irodex 29.00 29.25 29.50 £2.15 £2.15 Sweetoee ‘ w 2 00 M 28.00 28.50 Super Sweet Syrup 28.50 28.75 29.00 .2_2_,_2_5_ 28.50 28.00 27.75 Puritese 27.75 28.00 28.62 32.35 28.50 27.50 I"Maximum score value is underlined The meltdown results of this series, presented in Table II, shows .that ice cream containing 15 percent sugar equivalent melted at a more rapid rate than when sugar content was 12 percent. The basis for this statement -39.. is given in Charts 7 and 9. The increased rate of melting of the 15 percent sugar samples was due in part to the reduced freesing temperature resulting from the use of some sugars. Also. the use of three percent more sugar equivalent lowered the freezing point and resulted in a softer ice cream. Table 11. Maximum Overrun with Various Sweeteners Used in Conjunction with Sucrose. 15 Percent Sugar Equivalent Meltdown at Various Overrun; Sweetener; 30-39 90-49 50-59 60-69 70-79 80-89 M9 100—102 110-112 Sucrose 5 2 9 11+ 12 20 Dextrose 0 0 O 0 0 l'redex 1+0 58 55 6O 72 Sweetose 0 5 7 it . 6 13 Super sweet Syrup 10 8 7 6 it 2 3 Puritose 16 10 10 ' ll» 9 15 The samples containing dextrose did not melt at all during the 60 minute melting period. However,this cannot be considered an indication of stabilizer sparing action on the part of dextrose since previous experimental investigations show conclusively that dextrose has no stabilizer sparing action. The ice cream samples containing 15 percent sugar equivalent with Super Sweet Syrup melted a small amount during the meltdown test period. The ice cream containing all sucrose. Sweetose, and Puritose melted at a moderate rate. The samples containing Irodex melted very rapidly compared to other trials. lowever,the rapid rate of melting displayed by this product was not extensive enough to be considered objectionable from the viewpoint of consumer acceptance . -uo- MEffect of Variouq Commercialg Stabilizers Upon the Meltdown and Body Score In this series various commercial stabilizers were used as the only varied ingredient of the mix. The remainder of the mix composition was 12 percent fat, 11 percent milk-solids-not-fat. and 15 percent sugar equivalent. Dextrose and Sweetose were each used to replace 15 percent of the total sweetness required. The ice cream containing gelatin was found to be considerably better than any other'stabiliser investigated. Table I shows that the maximum body score value of freshice cream containing 275 Bloom strength gelatin was 29.75. This score occurred at an overrun of 70-79 percent and the score value was higher than for any other sample in the stabilizer series of study. All samples stabilised with gelatin were very smooth and in some cases slightly chewy. Table 1. Optimum Overrun with Various Stabilizers Used in Mix with 12 Percent rat and 15 Percent Sugar Equivalent Scores at Various Overruns fiabiliser 30-39 40-49 50-52 60-69 70-79 80-89 90-99 100-102 1.10-1.12 Gelatin 28.50 28.75 29.50 22.15 29.50 28.75 28.2 Vesterine 28.75 22.519 28.25 27.75 27.50 0.16.0. 27.50 27.50 M 28.25 28.00 27.50 27.25 Dariloid 27.75 M 27.50 27.50 27.37 27.00 Polycoid 28.00 29.25 M 28.00 28.00 27.50 27.00 Pectin 27.00 33481 27.50 27.00 27.00 Irageleen 27.25 27.66 M 28.25 27.50 27.50 Oslo: 2 .00 27.75 28.75 28.50 28.62 -l+1 Vesterine compared favorably with the gelatin samples. The maximum body score value of Vesterine samples was 29.00. The use of Vesterine re- sulted in ice cream which was somewhat chewy but had a tendency to be coarse. i'he use of Gelox was criticized the same as Vesterine. It had a maximum score value of 29.00 as shown in Table I. the use of sodium carboxymethlcellulose (O.M.G.) as a stabiliser resulted in an ice cream which was chewy at very low overruns and slightly chewy at overruns of 60 to 79 percent. The use of Dariloid. Polycoid. or Irageleen as stabilizers resulted in ice creams which showed no unusual advantages or disadvantages. Pectin proved poorest in producing good body scores, as may be ex- pected of this type of stabiliser. As previously pointed out, pectin is better adapted to use in sherbets and ices than in ice cream. The criticisms of the samples were iciness and coarse body. . Ice cream samples containing gelatin and Vesterine stabilizers melted less than did any other samples as shown in Table II. One possible explanation is the water imbibing action of gelatin. hrther inspection of Table II reveals that the only evident corre- lstion between meltdown and overrun is that the rate of meltdown increases as overrun is increased. The average meltdown of samples containing other sta- bilisers, except pectin, shows no significance. Helting of samples in the pectin group occurred more rapidly than with other stabilizers. This is to be expected because of the poor stabilising qualities of pectin. -42.. Ii'ahle II. Grams of Meltdown with Various Stabilizers Used in Mix with 12 Percent rat and 15 Percent Sugar Equivalent Average at Various Overg 11331114521; 30-39 1.0.49 50-59 60-69 70-79 80-89 90-9L_l00-;;09 110-112 Gelat in 0 7 9 9 3 10 12 Vesterine 3 5 ll 7 9 0.l.0. ‘ lit 19 32 1+1 27 29 it]. Miloid 10 1’4» 8 12 25 . 5 36 1’01ch id. 7 8 11 . 5 10 33 34 1+9 Pect in 32 1+3 1&2 111+ 51+ Irageleen 6 20 32 18 30 53 Gelcx 7 19 10 21 ll} Ihe lifect of Yming Milk-§olids-lot-Iat and Irodg geplacement of 83m Uoon Meltdown and Body Score The results of previous series indicated that l‘rodex was responsible for chewy and smooth body. Consequently, Index was used with varying milk- sclids-not-fat in further observations. Mixes containing 15 percent sugar equivalent were made and Irodex used to supply 30 percent of the total sweetening value. The mixes contained serum solids in amounts of 8. 10. 12. and 1’4 percent. The remaining constituents were 12 percent fat. 11 percent nilk-solids-not-fat. and 0.35 Percent Vesterine. ‘i'he body score value. presented in Table III. shows that the maxi- mun score value ef all groups. except the 14 percent LSJJ. group, occurred an an overrun of 70 to 79 percent. The maximum score value of the lit percent -ug- 14.8.1.1. group occurred at an overrun of 70 to 89 percent. Table III. Optimum Overrun with Varied 14.5.3.1. Mix 12 Percent Tat. 11.5 Percent Sucrose. and h. 5 Percent Irodex (Equivalent). Scores at Various Overruns"I 2.181%; 30—39 40—49 50-59 60-69 70-79 80-89 50-99 100-4pr 8% 28.00 28.37 28.75 22.29. 28.00 27.00 10 $ 28.50 28.75 22.21 28.00 27.75 27.25 12% 28.25 29.00 m 28.50 27.75 in 5 28.25 28.75 22.59 32.29 29.00 i' Maximum score value is underlined The body of the eight percent serum solids samples was quite satis- factory but not quite as high as the other samples. The 10 percent serum solids ice cream had a score value for body which was as high as either the 12 or 14 percent groups. This group was satisfactory in everyway including flavor. The 12 percent serum solids samples compared equally with these con— taining 10 percent milk-solids-not-fat and was quite smooth. These two groups were thought to be the most desirable in every respect. The 11+ percent serum solids group was chewy and smooth but had a tendency to be too heavy and to have a powdery flavor. The meltdown record of the samples presented in Table XIII. shows that they melted more rapidly than the previous series of 15 percent sugar equivalent. This cannot be attributed to a lower freezing point since Irodex has a freesing point slightly above that of sucrose. However. the use of -144- l‘rodex greatly increases the carbohydrate content since two times as much Il'rodex is required to equal the sweetness of sucrose. Even though the use of Irodex lowers the freesing point of a mix slightly less than sucrose. it will lower the freesing point of a water solution and as more carbohydrate is added the freesing point is further reduced. Another factor which in- creases the rate of melting is the increased total solids which occurs when l'rodex is used. The increased total solids results in less moisture which will be held in a frosen state. ' Table XIII. Maximum Meltdown with Varied $841.1. Mix 12 Percent lat. 11.5 Percent Sucrose and 1+.5 Percent Irodex (Equivalent). leltdown at Various Overruns ‘u.s.r.r. #0-09 50-59 60-69 70-79 80-89 -9o-99 100-109 110-119 ant eat 8 5 19 19 3o 28 21 22 1° % “6 50 59 53 6? 69 12 at 39.5 35 #7 37 38 in i no 57 60 49 52 06 Results of Penetration Tests. on Ice Cream Penetrations were made three times oneach of the 212 different samples of ice cream made for this study. The cumulative results show that the depth of penetration is directly related to the percent of overrun. A low overrun ice cream results in a shallow depth of penetration and a high overrun ice cream results in greater depth of penetration. Charts 30 to 33 are presented as typical examples of this relationship. This correlation .15. was not so close that the percent of overrun could be determined by the use of a penetrometer. There is no apparent correlation between maximum score value of body and any optinmm penetration index. In-fact there seems to be no rela- tion to body of an ice cream. This is contrary to the theory held at the outset of this work. There was evidently no correlation between total solids and depth of penetration. The total solids of each of the mixes shown in charts 30. 31. 32. and 33 were 38.90. 38.90. 39.79. and 46.28 percents. respectively. The lffect of 5153 Upon the Score Value for Body of Ice Cream The score value for body of all series of ice creams when fresh and after two weeks storage were averaged for comparison to determine the effect ,of two weeks storage upon ice cream. The results are presented in Table XIV. The results show that the difference in composite average body score value was very small. This indicates that the storage of ice creams for two weeks causes only slight decreases in the score value of body. Com- parison of the first five samples shows that the average body score value increased progressively as the milk-solids-not-fat is increased up to 12 per- cent. The average score value of the lb, percent milk-solids-not-fat group declined slightly. The table shows that the average score values of samples containing 12 percent sugar equivalent was lower than those containing 15 percent sugar equivalent. The 15 percent sugar samples containing l'rodex had an average score value above all other groups of samples. Ice cream con- ..Lpé- taiming gelatin had the highest average body score value in the stabilizer series. Gslox and Vesterine ranked second and third. respectively. The last four groups of samples show that the average body score value of ice cream with l‘rodex replacement. increased progressively as the milk-solids- not-fat was increased. -47- 0 00.00 00.0N 00.00 00.00 00.00 00.00 «0000 00mm 30.3 00.00 00.00 00.00 00.0m 0~.0~ 00.0m NH.0~ £0000 s00 0H.- 00.0w 00.00 00.N~ 0N.0~ 00.0w 00.00 00. N 00.00 on.m~ eoma 0:0 semen name-flaws 00.00 0~.0~ 00.00 00.00 m~.m~ 00.0w oo.0~ 00.0w 00.00 00000 0:00 #0000 men 0a.- «0.00 00.0m 00.00 00.00 00.00 “N. m 00.00 00.0w 0000 H0.0m 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00000 and 00.- .masmm 00.00 00.00 00.00 00.0w 00.0w 0000 H0.0N 00.0w 00.00 00.00 «0.00 00.00 £0000 awe 00.- 00.00 m~.0m 0N.0m 00.0N NH.0N 00.00 00.0w 000< mm.0~ 00.0w 00.0w 00.00 00.00 00.00 00.0w 00.00 man 00.- 00.00 00.00 00.00 00.00 «0.00 «H.0m 0004 00.00 00.00 00.00 00.00 00.00 00.00 00000 00H 0a.- 00.0w 00.00 00.00 0.00 No.0m 00.0w 00.0w 0000 00.00 00.0w 00.00 00.0m 00.0N 00.00 00.00 amend am .a.z.m.z 0.00 00000 0HH-0HH 00H-00H 00-00 00.00 00.00 00.00 00.00 0a-00 00.00 0000.. some 08:: among mowaom £8.33 omeAedE gauge pmooaea em< emmaopm exec: one pop: 33 Susan 5:: nacho 03 no and; 0.30m £00m emmae>< «EH canes - 08 - 00.- 00.00 00.00 0000 00.00 00.00 00.00 00.00 0000 0.0.8. 0 00.00 00.00 00.00 8.00 00.00 00.00 00.00 0.20 .0030 o mw.00 00.00 00.00 00.00 00.00 00.00 00 < 00.00 00.00 00.00 00.00 00.00 00.00 00000 xeeoaa 0 H000 00.00 0.00 00.00 8.00 001.00 0.0- .08 0.00 00.00 00.00 00.00 00.00 00.00 0080 .0030 0 00.00 00.00 0000- 00.00 00.00 0000 00.00 0.04 .3000 Ab“? 00.00 00.00 00.00 00.00 00.00 00.00 00.00 0020 .000 000.3 000 00.- .00-0.00 00.00 0.00 0000 00.00 0000 00.00 00.00 0000 00.5. 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 wwmnm ...I0-mur-Iw000 00.00 00.00 00.00 00.00 Mm- .000 00.00 00.00 00.00 00.00 00.00 002.0 -200 .00.- 00.00 00.00 . 00.00 00.00 00.00 00.00 0.00 .00 00.00 _ 00.00 00.00 00.00 00.00 00.00 0020 .0830 0.0.- 00.00 00.00 008.0 00.00 00.00 0.0 00.00 00.00 00$ 40”,“? 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 000.00 08080 00000 0.: 008 000- 000.00 00.0.3.0 000.000 00.00 00.00 00.00 00.00 00.00 00.00 00.00 eohmnn Juemmwn eweuo>«_ _n=aue>o pseoaea ew< macaw mafiaem 00.0.83 “ear-Hall. - 59 - .-00.- 00.00 00000 00.00 00000 00.00 00.00 00.00 0000 00000 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00000 -0000 H0.- 00.00 00.00 00.00 00.00 0.00 00.00 0000 000 00.00 00.00 00.00 00.00 00.00 00.00 00000 -000 0 00.00 00.00 00000 00.00 00.00 00.00 00.00 00.00 0000 0000 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00000 -0000 H0.- 00.00 00.00 00.00 00.00 00.00 00.00 00.00 0000 0000 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00000 -0000 000- 00000 00.00,00000 00.00 00.00 00.00 00.00 00.00 0000 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00000 .0.0.0 0 00.00 00.00 00.00 00.00 00.00 00.00 .0000 00000 00.00 00.00 00.00 00.00 00.00 00.00 00000 -0000 00.- 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 -0000. 0000 0000 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00000 -000 -000000 -ma.- 00.00 00.00 00.00 00.00 00.00 00.00 00000 00.00 0000 0000M 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00000 00000 0 00.00 . 00000 00.00 0.00 00.00 00.00 00.00 0000 0000 -00HM”00 _ 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00000 -0000 00000 000 0000 0000 00000 000-000 000-000 00-00_00-00 00-00 00-00 00-0 00-00 00-0 000000 Fgommda ommuo>< . asham>o 9000000 cwww 2:000 noanom 00.00000 ”>HN 00000 _ 5o - o~.- mpo.w~ pom.m~ mmmuopw opflnogsoo 1m~.- 5w.m~ owqmm mm¢m~ om.m~ mo.w~ mu. um 4 om.m~ oo.m~ 0m.o~ om.m~ mu.m~ m~.m¢ nuogm w4a mo.u o¢.mm \wuwpm oo.m~ cmdmu oo.m~ m~.mm uum¢ 4m.mm mu.u~ cm.m~ om.m~ oo.a~ mm.m~ suuum mNH m~.- mH.m~ oo.>~ om.>~ oo.m~ mmwmm om.m~ 00¢m~ coqu m4.mm mm.u~ m>.>~ oo.m~ pm.mm m>.mm cm.m~ ‘nmogm aoa H~.- oo.m~ oo.p~ oo.m~ nm.mm om.mm ma.m~ om.u~ cum< .m.2.m. H~.m~ oo.>~ oo.m~ oo.m~ mu.m~ um.mm oo.m~ sauna mm xuumn ....d... as.“ 8.5 8.x 3.5 , 03.“ 2.8 E: , flaw 8.3 3mm aka 8&w 3.3. 53$ x35 Ammu— 3§ figgggfiuflfiiaflflgiusu gnouuan owmho>d asuuobo pcmonmm. J_ emu“ macaw mmfihom qmwucauq, ammm4wwwmwuua. 1. 3. 5. 7. - 51 - CONCLUSIONS The nilkbsolide-not-fat of normal commercial ice cream proved a minor factor in the development of unusually cohesive body. A.milkbeolids-not-fat content of 8 or 10 percent did not produce as desirable body as 11 and 12 percent. The use of 1b percent milk- Iolids-not-fat produced a desirable body but tended to add powdery flavor. A.sugar content of 15 percent produced an ice cream with higher score value for body than one containing 12 percent sugar. Ice cream mix containing 15 percent sugar equivalent had the most de- sirable body when the nilb-solide—not-fat content was 11 or 12 percent. Irodex produced a chewy body in ice cream when used to supply 30 perb cent of the Iweetness in a.15 percent sugar equivalent mix. lhen.lrodex was used to replace 30 percent of the sweetness in a 15 percent sugar equivalent mix, the ice cream was chewy at overruns as high as 80 to 90 percent. The Optimum overrun of a.heavy bodied ice cream containing 12 percent fat, 11 percent milkhsolids-not-fat, and 15 percent sugar equivalent was 60 to 75 percent. Gelatin was found to produce a finer textured ice cream than_any other stabilizer studied. lO. - 52 - The rate of meltdown increased as overrun was increased because , it is believed, the thicker layer of foam insulates high overrun ice cream from heat changes. Penetration by the penetrometer was correlated only to the percent overrun in ice cream. The depth of penetration increased as the percent overrun was increased. (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) -53- le CITED m.r.°n. I. 0.. M‘s Ila I... and h-bOIdt. Re 1937 Sodiu- Alginate as a Stabilizer for Ice Oreaa Ice Oren Review 20 (11): 88. 90-1. 3011111011, E. ‘e 1990 Junction of Stabilisers Ice Cream lield 36 (3‘): 25-8, Bil-7. Diester, Alice, wood. lildred Veigley. and laklin. Cecile Stone 1925 Carbohydrate Studies I. The Relative Sweetness of Pure Sugars American Journal of Physiology 73: 387-96. Oarithers. 2. I... and Goabs. V. D. 1936 Drum vs. Spray Process Dry Kilt in Ice Greaa Ice Oren Review 19 (8): #6. 60-2. Ganlfield, I. J. and liartin, I. H. ' 1933 ‘l'he Use of Vegetable Stabilisers in Ice Ores- Journel of Dairy Science 16: 265-70. Gabi, 'e Be 19% Dru- Process Dry Milk in Ice Green Ice cream Review 26 (6): libs. no.1. “1‘50“. '0 J. m Ira-0y. P. E. 1939 he Use of Dextrose in Ice Cream Ice Cream rue. Journal 35 (12): 11-2. 19. “tot, s. I. 19% loonoay through Serua Solid Changes Ice Oreaa l'ield 40 (It): 18. 7L6. Dahlberg. A. G. and Pencsek, 2|. S. 19% Dextrose and corn Sym for hosen Deserts I. Y. Agr. 1:. Sta. Dal. 696. 19% Ice Gree- l'ield 37 (3): 36-7. 190-6. 50. Dahlberg. A. 0. all Pencsek. I. 8. 19% The Relative Sweetness of Sugars as Affected by Concentration I. Y. (Geneva) Agr. hpt. Sta. tech. Dul. 258. Ice Greal Review an (12): #2-8. 50. m0. 0. no 1939 Dry Skin Milk in Ice Grea- Ice Drea- Iield 33 (h): 32-6. 52-9. (12) (13) (14) (15) (16) (1?) (18) (19) (20) (21) (22) (23) Ddhl’. 0e De 19b2 sweetening Agents Ice Cream Field.ho (a): 26. 85-7. 1942 Sugars in Ice Cream Ice Cream Review 25 (9): 21b5, M. Dahl.. 0e De l9h6 ' Analysis of Stabilizers Ice Cream Field 148 (4): 62-6. 122-3. M16. 00 De ma. 00111118. W. I. 191+? Basic Ice Cream Industry Stabilizers Ice Cream Held 50 (6): 214,—6, 35. Dahle. C. D.. Hankinson, D. J. and Meiser, J. A. Jr. 191+? Shrinkage in Ice Cream Ice Cream Review 31 (6): fill-2, 80-7. Dahle. 0e De. "alts. Ge 0. and Keith. Je Ie 1931 Dry Skimmilk in Ice Cream Penn. State Agr. Exp. Sta. Tech. Bul. 271. lrb, J. Hoffman 19’“ Sveetening Agents Ice Cream l'ield 31+ (2): 16-7. lrb, J. H. 19'” Conserving Milk Solids Ice Cream Trade Journal 1+0 (3): 20. lrb, J. H. 19“? Qnality Packaged Product Ice Cream Iield n9 (3): 30-2. route, I. L. ‘ 19146 Ice Cream With Less Sugar Ice Cream Review 29 (8): 52-6. Goodman, Clark 1935 Technical Control of Ice Cream with Sodium Alginete Ice Cream Review 18 (7): 1&2-8. Gould, Ira 1933 H. S. Thesis, fiichigan State College Preposed Stabilizers in Ice Cream. Gould, Ira 191+? Research for Practical Problems Ice Cream Field 50 (1+): 90-3. (2“) (25) (26) (27) (28) (29) (30) (31) (32) (33) (3“) _ 55 - Rellwig, A. P. and Buchanan, B. I. 19N0 Pressing-Point Data of Corn Syrup Solids Ice Cream Trade Journal 36 (2): #9, 63. Holdaway, C. W. and Reynolds, R. R. 1916 Effects of Binders Upon the Melting and Hardness of Ice Cream Virginia.Agr. Exp. Sta. Bul. 211. Rorrall, B. E. 19H2 Sweeteners Used in Ice Cream Ice Cream Field 3% (2): 28. Jensen, Jewell M. 1930 M. S. Thesis, Michigan State College The Influence of the Source of Fat and Serum Solids on the Overrun and Quality of Ice Cream. Josephson, D. V. and Dahle, C. D. 1945 A new Cellulose Gum Stabilizer for Ice Cream Ice Cream Review 28 (11): 32, 76-80. Inechtges, John W. and Sommer, R. R. 1992 Corn Syrup Solids - Their Use in Ice Cream Ice Cream Trade Journal 38 (7): 1h-5, h2—5. Leighton, Alan 19h2 Sugar is More Than a Sweetening Agent Ice Cream Trade Journal 38 (5): 14-5, h8—50. Leighton, Alan and Williams, Owen E. 19u2 Saving Sugar in Ice Cream Ice Cream Trade Journal 38 (9): 12-3, 32-1. Luna. Pe Se 1927 The Relation of MilkhSolids-lot-Iat to Overrun and Quality of Ice Cream Michigan.Agr. Exp. Sta. Tech. Bul. 861. hon-'9 Pe Se 1992 Working Directions for Ice Cream Sweeteners Ice Cream Field to (3): 31. 38, 46. mea',Pe s. and. Gould. Ira. 1938 Studies of Two Substitutes for Gelatin in Ice Cream Michigan Agr. Exp. Sta. Quar. Bul. 20 (4): 263-9. f s. s‘ 0. e P f s e . P V. a e a s a e e . e f e e . . a a o. e. e f . s . t e s. P e . I e as .n n. . i e _ _ e f C e . h _ , e- e e e e - 24...... e41! I1 . 41% at. . a... -56- (35) Incas. P. S. and Jensen. Jewell 1939 Limitations to the Use of Skimmilk Powder and Butter in Ice Cream Mix Michigan Agr. Exp. Sta. Qnar. 30.1. 19. 3. (36) Lucas, P. 3.. Matsui, Toshihide, and Mock, D. E. 1930 The Influence of Sugar and Butterfat on Quality of Ice Cream Hichigan State Agr. Exp. Sta. Spec. Bul. 201. (37) Mack, 11. J. 19314 Controlling Physical Properties of High Solids Mixes Journal of Dairy Science 17: 781-9. (38) Mack. H. J. 1936 Sodium Alginate as a Stabilizer in Manufacturing Ice Cream Ice Cream Trade Journal 32 (11): 33-4. (39) Heck, I. J. 1936 Sodium Alginate as a Stabilizer Ice Cream Review 20 (4): 60-4. (#0) Masurovsky, B. I. 1942 The Why of Serum Solids in Ice Cream Ice Cream Trade Journal 38 (3): 30, 1+6. (41) Masurovsk'y, B. I. 1946 Edible Gelatin and Its Use in Ice Cream Ice Cream Trade Journal '42 (5): 60. (#2) Hatsui, Toshihide 1926 I. S. Thesis. Hichigan State College The Relation of Sugar Content of the Ice Cream Mix to Overrun and Quality of Ice Cream. (43) Price, U. V. and whitaker, Randall 1931 Dry Skimmilk in Ice Cream Cornell Univ. Agr. Exp. Sta. 3:11. 516. (M) Ramsey, R. J. 191:6 Factors Affecting the Shrinkage of Ice Cream Forty-Second Annual Convention of the International Association of Ice Cream Manufacturers Vol. 2: 63-4. (45) Ramsey. R. J.. Drusenduhl. L. G. and Leider, J. G. 191+? Factors Affecting the Shrinkage of Ice Cream Ice Cream Review 30 (7): 71-8. - 57 - ((96) Reid, 'e H. E. 19214 The Effect of the Sugar Content in the Manufacture of Commercial Ice Cream (#7) Reid, 1!. s. 1:. 1938 Factors Influencing the Body and Texture of Ice Cream Ice Cream Trade Journal 34 (5): 20-4. (#8) Reid, W. E. E. and Docker. C. V. 1993 The Effect of Different Increments of Sucrose and Dextrose on the Freezing Procedures. Mix Compositions, Stability, and Internal Structure of Ice Cream. Ice Cream Field #3 (3): 12-3. 86-95. (#9) Reid. W. H. E. and Shinner, G. R. 1929 The Effect of Homogenisation at Different Pressures on the Physical Properties of an Ice Cream Mixture and the Re- sulting Ice Cream Missouri Agr. Exp. Sta. Res. Bul. 127. (50) Roberts, William Joseph 1925 M. S. Thesis. Hichigan State College The Relation of Milk-Solids-Not-T‘at Content of Mix to Overrun and Quality of Ice Cream. (51) Schied, u. v.. Lucas. P. s. and Trout. G. n. 1942 Frozen Cream as a Source of Eat in Ice Cream Michigan Agr. Exp. Sta. Quar. Bul. 25 (2): 125-32. (.52) Samar, He Be 1946 Ice Cream Making Fifth Edition The Olsen Publishing Co. (53) Samar. He Be 1937 Physical and Bacteriological Tests on Commercial Ice Cream Ice Cream Review 20 (6): 38-9. (9) Stebnit‘, Va Ce and some}... He Be .1937 What Should Ice Cream Stabilizers Do? Ice Cream Review 20 (8): 51-2. 73. (55) Stebnitx. V. C. and Sommer, H. H. 1938 Sodium Alginate - A Stabilizer Ice Cream Field 32 (3): hes-9, 55. Ice Cream Field 32 (1+): 52-3. -53.. (56) Stebnitt, V. C. and Sommer, H. H. 1938 Stabilization of Ice Cream with Sodium Alginate Ice Cream Trade Journal 3”: (3) 115-5, 38-146. Ice Cream Review 21 (7): 36-8, 64-72. (57) mom, 3. L. and Combs, w. B. 1944 Observations on the Use of Roller Process Sweet Cream Buttermilk Powder in Ice Cream Jour. Dairy Sci. 28: 419-143. (58) Tracy, P. H. 1940 Use of Enzyme Converted Corn Syrup in the Manufacture of Ice Cream, Sherbets. and Ices Proc. Int. Association Ice Cream Manufacturers Vol. 2, p31. (59) Tracy, P. H. 19“? Mix Stabilizers and Whipping Agents Ice Cream Review 31 (2): 80-6. (60) Tracy, P. H. 1947 Overrun Control in Ice Cream Ice Cream Field 50 (1}): 88-9. (61) Tracy, P. H. and McCown, C. Y. 193“ A Study of Factors Related to the Hardening of Ice Cream Journal of Dairy Science 17: 147-60. (62) Tracy, Pe He and. TuCkey. Se Le 1939 A Comparison of Gelatin and Sodium Alginate as Stabilizers in Ice Cream Iood Research 1+ (1+): 335. (6,3) Turnbov, C. D. and Milner, l'. W. 1927 The Role of Gelatin in Ice Cream Journal of Dairy Science 10: 202-9. APPENDIX ~M - Plate 2. Penetrometer Support and Manual Release Plate 1. Complete Penetration Assanbly Plate 3. Penetrometer and Lanna] Feleare Fey .I-JLIII‘! 'l lill. - 60 - Table XV : Results of Varying Overrun Using an Eight Per Cent S. S. Kix Sam- Per Avef Helt- Judging body- fresh Judging body— 2 wks old ple cent mm.o down over- penet- . . : . . No. 1mm ratiod in gms Score Description Score Description Solid S l'd 1 47 17.6 13 27.00 Coarse 27.00 Io"; 1C3 1 0.),“ SOlid Solid 2 56 19.6 1]. 27.25 Coarse 27025 IC" V I0} J SOlid 80-] id . . . C ar . * 3 60 18 3 28 27 OO 12y se 27 50 Icy \ Sl. Icy H h 67 2206 27 2&e25 8].. Coarse 27.7) ICE" Sl. Icy 5 70 20.3 30 28.50 81. Coarse 28.00 Icy Light Light 6 75 23.0 38 28.00 31. Icy 27.75 81. Icv Light Li ht ‘ 7 80 27.0 1+0 27.75 31. I037 27050 V. Icy 3 ' Ve Lifml'lt ”3' C" Vs light 1 8 95 28-0 A6 27-50 31. Icy “3-2) V. Icy Penetrations in mm Composition ‘ .' Fat - - - - --- l2 % Sugar - - - 15 % l- :HZL / 5- 20 . Serum solids- - S % Stabilizer- .35 S 12; 17-0 20 L2U-3 Total solids -- 36.22 % 1?: ZlJ 1 Ingredients per 100 pounds 2- 6- 23 ;' Butter 85% -------- 12.15 pounds 23 D23 Kilk 3.53 ------- 8.41 " 23 E Dry milk solids not fat - 3.90 " ' Sweeteners ------- . " 3- 7- 27 Cane sugar ----- 10.50 " 27 27 Dextrose - - - 2.71 " 27.) SI’.'€e’tOSe - - "' 3e 36 H - .Stabilizer - h— 8- 28 ( Vesterine )- - - .35 " 28 28 Water --------- 18.60 " 100 .0 2 pounds 1— -6l- Table XVI: Results of Varying Overrun Using A Ten Per Cent S.S. Mix Sam- legit i geéf Melt- Ju‘d inflody- fresh Judging body- 2 wks old _ ple over- enet, . down ' . . . No. run gation 1m 31,” Score Description Score Description L. Heavy .1 Heavy / l 53 17.6 [.0 27.30 S]. Icy 27.00 81. Icy Heavv 51 Heavy r 1 .0 / 2”. 0 ~ '7. ' J [2 )6 7 30 l 5 SI. Icy 2' 25 SI. Icy 51. Heavy ' . 3 60 19.6 1+8 28.00 ,_., 28.00 81. heavy smooth I l, 63 16.6 23 28.50 Smooth 28.50 Smooth Sl. Chewy Sl. Chewy / 5 67 21'0 u” 29°00 Smooth 28°75‘ Smooth Sl. Chewy Sl. Chewy [ 6 7O 20'0 32 29'25 Smooth 29°00 Smooth [ 7 75 22.0 [+2 28.50 Smooth 28.50 Smooth [ 8 85 2h.3 t 35 28.25 81. Coarse 28.00 81. Icy 81. Light 81. Light 9 90 24.3 1+5 28.00 81. Coarse 27.50 §1. Coarse .31- Icy 10 95 25.6 48 27.75 v. Light 27.25 V' Light A A S- . Coarse Penetrations in mm Composition Fat —————— 12 %Sugar --- 15 % 6- 20 Serum solids - - 10 % Stabilizer - .35 % 18 17. 6 20 20 Total solids - -38.22 % 20 7- 22 Ingredients per 100 pounds 17 17 22 2 Butter 85,0 ----- - - - - 11.80 pounds 17 22 Milk 3. 575 ------ ... .. - 60. 00 Dry milk solids not fat - - - A. 80 " l9 8- 2i. Sweeteners 19 19.3 21. 24.3 Cane sugar ------- 10. 50 " 20 25 Dextrose ----- 2.71 " Sweetose ----- 3.36 " 16 9- 21:? Stabilizers , 17 16.6 214. 24.3 ( Vesterine )- - - .35 " 17 25 Water ------------ 6. 50 " I 10- 25 100.02 pounds ' 21 2O 25. Q . 20 _..l . v. . ”t- -- : _ . b a“-.. . ...“ -~u-.....— --... .—.. -u- - .-, . u-v- _.-o '4W§‘-\- - . 'e -. .~ . ... a s U .. .. . I . ‘. .. . ’ . a _ e i n . .. .... ., e .. . . ‘ e .i . .. ., I .l' . s -. - . i ‘ - e, .r; v ‘ ... . -. .. : ~‘ I ". .. . .... - . . ... . .. r v V . .. . e . ... . n o. l . . . , s. _ .- " . e . ..- -. n .. ,. x... - . . . .- . s. 1" a" . .._... . a . I . ~ e-u . .-.- ,- . I. _ -. I P '-~ -V; o ‘ -- .- . D e a o - ..., s u e . h. _-. . b .. . ;.-o . _ . 4 a or- 4‘ . —- .. .. .' n ‘ n‘ .. . ...<- .. .; v . ..-. -- .- . ”...; ...... . -.- .. . ... .. , w».- . e . r. a 1' -g . } '- .v . . I. xv x \ K. . n4 ~ - ‘ _ r- .. o... va-M~-a--.-- ’l ' ' "' ‘ ‘ " ~ I i ' . 4 " e I . u- - - e _ . . . n 3 . , . , I - e ; '\ . ' .‘ .' q , u _.;_ , > ' a-l.’ -- ' . v . e C s . - e .. ..a. '....- I . e . 3 . ' e l n ' (... ..-.I . . ... . . . . .e V s . . v . u : z A . L .. . . A .- - . ._'.,. I.--.---..- . t1».- . . e . l I - . . 1 I J .u . -..g . ... - . 1 . 'K’“ ‘ ' ~ - ' e 0““. -... ..a..... . . . 1.. ,-_,.‘”.*-. ..4 .. ... ....,...a u. .-.- e . .— .. 4...... ~ .... n~_,.., . ... . st..-‘ . 1 _ _ _ ,. . .. . . . . e . s .. . . e . Y , I e . . . C r . ,lPU-.- -. s a.-. -- .— .. ..q I. . . nan - I s. ' ’ ' o n ‘ I : 4‘ _ . ...... . , . . . ‘ In... . T I ‘. C ' r I u . o . u . . . ‘ . . . . - D . . ..5... .. - . . .. ,-—. . . . .. . ..n- ”4.. .- . . A ”3.... . . ‘ ~' 1 ’ v ' ' .V . . II . ‘ n I . . . '. 5 . I v. .. .' , l - '. v . .u\ 1 - I . . . f f L . - . , I . I t . ‘. . , 0‘ b 0‘ . l ’ v ' n o ,. I ' .' _.______.-.__..——__.___-.____._-__________ Table XVIII: - 63 - Results of Varying Overrun Using a Twelve Per Cent S. S. Kix - Per A . -. ....1 . .... Sam vgf M31t' Judging body- fresh Judgin body: 2 wks old P19 832?. E’é‘net- down No. run ration in gms Score Description Score Description . Heavy V I-i'eavy 1 A7 19.6 24 29.50 giggyh 29.00 ggewwcv Chewy Chewy 2 56 20°3 29 29‘25 Smooth 29'00 Sl. Icy Icy IO? 3 59 21.6 28 29.00 Coarse 28.75 Coarse . I x I'v A, 70 ZAOO 29 29000 Cgérse 28°75 CELEI‘SG V. Light V. Li ht 5 83‘ 26°C 33 28'50 Coarsel 28'00 Coarsi . V. Lirht V. Light : 6 109 25-6 40 27'00 Coarsg 27'00 Coarse ‘ 7 ;_ l l 8 Penetrations in mm Composition 10‘ /-' Fa ------- 12% Sugar-—- 15 535 1— Z/L ./ 5- 20 Serum solids— — 123% Stabilizer- .35 53 o} 19.0 2e #26 Total solids .. 10.27 g 20': 26J ‘ 1 Ingredients per 100 pounds 2- 20 6- 2§ . Butter 85% -------- 11.44 pounds 20 20.3 29 P25 631k 3. 5; ------- 65.15 21} 26 5 Dry milk solids not fat - 6.53 " ’ Sweeteners ——————— . " 3- 21 7- Cane sugar ————— 10.50 " 22 21.6 Dextrose - - - 2.71 " 22 J Sweetose - - - 3.36 " i - .Stabilizer - 4- 2h 8- ( Vesterine )- - - .35 " 24 24 water --------- . " 24,: ICCTCIF—pounds ‘- 61 - Table XIX: Results of Varying Overrun Using a Fourteen Per Cent 8. S. I-S'Lx Sam- 5:11:11: 41:11:86 1‘ Melt- ‘ Jud ing_body- fresh ‘ Judgiqgiaody-{Z wks old _ d .1318 over— penet- imowns Score Description Score Description LDJ<>.. IWJII - ration gm. * 1- . _ V. Heavy V. Heavy \¥ 1 1+9 13.0 12 28.00 Powdemr 28.00 Powdery . Heavy i 1 Heavy \ 2 52 114.3 16 28.50 81. Coarse 28'25 Sl. Coarse \ 3 59 . 15.3 19 28.75% 51. Heavy 28.50 31. Heavy \ 1+ 62 .15.6 30 29.50 ' 81. Heavy 29.50 81. Heavy . V. 31. Chewy \ 5 66 18.0 22 29.00 Smooth 29.00 81. Sandy - “ v. 31. Chewy * v. 51. Chewy \ 6 7O 23'0 33 28°75 Smooth 28'50 Smooth i 31. C‘ “n th 7 88 25 ‘0 18 28' 50 Smootfiewy 28 ° 25 SiffoCoarse 31. Light 51. Light 8 93 2A°6 ' 33 28°50 Smooth 28'25 Sl. Coarse ‘9 - 109 26.3 311 28.00 V. Light" 27.50 V. Light ‘10 ' Penetrations in m ‘ ' Composition ' Fat ------ 12 % Sugar - - - 15 % l- 13 6- 22 Serum solids - - 1l+ % Stabilizer - .35 % l3 l3 23 23 Total solids - - 1.2.53 % 13 24 2- 3.1+ 7- 25 Ingredients per 100 pounds 111 .3 25 25 Butter 85% ----- - - - - 11.80 pounds 15. 25 Milk 3. 57% --------- 62. 48 Dry milk solids not fat - - - 8. 80 " 3- 151 8- 24 SWeeteners ”>153 25 1+ 6 Cane sugar ------- 10.50 " 16 25 ' Dextrose ----- 2. 71 " ‘1 Sweetose ----- 3.36 " h- 15 9- 261 Stabilizers 16?I5.6 26 26.3 ( Vesterine )- - - .35 " 16 27 THater ------------ . " 5- l 10- 100.00 pounds 1 l8 1 ‘ _ 1 a ... . o . - . -. . l - ' . . ' , . u _ c . ~ - ' o I _' - I .I _ i‘ . . o- .. . ,. -.. -- .p .. c—\ n . n - ..‘ ~~ o ' ~~ l‘ I ‘ 1 . I o a ‘ . I c I i _ ' 1 . . ,‘ - "-‘ -v . --. .. 1‘ o .. .. -..-.g--~o—' - '. I u'— I o o - .4-nho. .; - ‘ t ‘ 1 I . . . - .‘ , . . . I . .- I I ‘ ' . ‘ -' . ; . . ' ‘ . * : ‘ . . . I 1 , . . I - .1. _,“..,,. . . . ~~-~ ~1 . . ! ~.. -, -4. . —,.—....-e».-u.—.r~...— .._ ., ‘ - ..-, ..- . -- - -'.-.- ». 0‘ .. ,.. -- ..- . I _ . _ .‘ , t , I ' ,1 ' ' v o ‘ t l ‘ r u t ' - ‘ T '- . . , . I' . .-.. ....,_ . ......., . . ..-...u...«.-.-~ 1 . ; . . _ - v 1 '7 v I ' ~ '. . _ u 1 ’ '- 1 I. I . I --—‘.-. .. .1 ---... - 1 . . . g . ..-1 -. - .~ .. -',~-« '.I'1~ . ‘ - °9~ - ‘ - '~ I V i . ‘_ 1 1 . € 1 _ 1 . b . P . ’-1 ....wmn. u-u ‘ -. ..- - .. - .. - . .....1 .. . . - . .... . -- . -, .---'-M . .... . ,.... .- q ‘- ‘ . . . . . \ ' 1 \ fi ‘ l i 1 ‘ , . Q . , ; ‘ , . . . ‘ "u-‘u‘nw- ...- ~ ~~ -.1- . “‘1'. 1 a._ _,-....-, 1 -;-,. - . m '.-- , . . - 1. ~-.. .. .-. 1. ....- 1. .. -. ,— . ... '3 “It ‘ - . I . . I V ; . ' . . i‘ 1 _ -. . _ r ' ~ . ‘ _ e ‘ ' ’ . ' I I I . » o _ _.....--~- .. ., I . IV. . ~»»—....~.. . . . r. - . 'n‘ - » ‘ - ~—v ' I - ‘ I . . 4 3 1 ' 1 . 1‘. . ; . ‘ ' ' o-O- '01 . . 'l. 3 : - 2 ' ‘ " - ' . . ' ' ) . '. . ._ I ’ ..a-un' ... . ~....»...-. . o ' .' -. - o-~. -- ..- ..~ ,. - - - - .-' . . ... --- 0 u I ...-'r'.‘ - "- ' ' ~o‘ ' ' ' _ . ‘1 , I ‘ . 1 , . Z 1 O . ' , I ' . . 9 ' o ; o c O . . ‘ '. ' I . cum-n..— . . , u -. »'v, . I . p . o . I. .' r. .- .fi..‘....-. . . u . . V -- . - v1» ,- . .. I .1" - ‘ ' ‘ 0 ' " 1 ,1 1 I . . . a " ' ' , . _ . ' , , _ ' ; .‘I 1 I ' 3 I. .-...-...,~. , _ .. ._ , , . . . .v... ...-,- ... ..-. ., . ... ‘ . . V... ..‘u - . ~ ,1 .. - .— I a ' I . v V . . . . w 1 1.’ ' ‘ . ‘ . u ‘ —- ‘v . ' '” ’ ' ‘ .‘ ‘ I . I . . 1’ , ‘ r . ‘ . .. . - .. ‘ . -v 1‘ _ ., ., ~ . I .‘. c I l ' . I 1' _ .. " . ‘ . > , I I: ‘ I l — ‘l. . ' I , I 1 . 9 c ' PI . __ _ I. :a . .v .' - I ,,_ l '1': '9'. _ . .~ v ;1 - . . . .. ... 4 o. ' ‘ ‘., N'. -. . . .' 1 ’. I‘ v ‘ _ ' . . - I-. . . -: ; " '. “‘ ... 'v " - "‘ '1‘ . v ! a 5 u. . . " - ' I . . . .. -. -: - - .5. —- o' . . I .1 . 1 '~ . Lr' . '.' ‘ I "‘ “r ' V U ‘ a _ ._. - . . . ‘ . ‘1. ~' ' .' - ..‘ . . * ' . '4 ‘- . I u! I ' , . . ‘ _ . 1- . n. . . -. - . II _ ~, . . .. 1 . ... I -' , . . . I ...- . v " . . . ' ¢ 1 . ~, - , L . I ~ .. . ... .1 . ,. ., _. 'r ._ .’ . . . . . 'l n \ -1-.— .. .— u ' ‘5. 1 - I.- . .- I. '. . ' : I . ..- . , A . I I 1 ' I . . I "‘ - 65 - Table XX: Results of Varying Overrun Using Nix Containing Twelve Per Cent Cane Sugar Sam, Pert mgygf Malt“ Judging body- fresh Judgin bodys 2 wks old‘ ple gsgrb penet- down No. run ration in gms Score Description Score Description Hard 1 39 7.0 O 27.50 V. Heavy 27.25 V. 51. Icy , Chalky Sl. Icy 2 #9 8.0 0 27.75 V. Heavy 27.50 Hard p 81. Icy 3 52 10.0 A 28.00 HBQVV' 27.75 Heavy q 31. Icy h 66 12.0 7 28.50 S] Heavy 28.50 31. Heavy 5 74 12.0 10 28.25 V. 81. Icy 28.00 Icy ' 8 6. . Sl. Coarse . Icy 6 3 l 3 8 28 00 31. Light ‘ 27 75 SJ. Light 81. Coarse Icy . 7 93 14.6 14 27.50 Light 27.50 Light Coarse V. Icv I u ‘ 8 109 16.0 12 27.25 V. Lignt 27.00 V. Livht Penetrations in mm. Composition ‘ ., Fat - — - - --- 12 % Sugar - - - 12 % 1:- '7L 5- 12 Serum solids- , ll % Stabilizer— .35 3 7 7 12 L12 Total SOlidS - - 35.148 % 73 12.! . ‘ w Ingredients per 100 pounds 2- 8 6- 16 ' Butter 85% -------- 11.64 pounds 8L 8 16 >163 Milk 3.5% ------- 60 .28 " 8} 17 E Dry milk solids not fat - 5.94 " ’ Sweeteners . " 3- 10 7- 14 Cane sugar - ~ - - 12.00 " 10 10 15 14.6 - - _ . n 10 lSJ - - - - " g - .Stabilizer - 4“ 12 8' 16 ( Vesterine )- r r .35 " 12 12 16 16 Water - — - ~ ----- 9.73 " 12 16 100.00 pounds a II . i... a I .P ‘f. 1 .I' .\ I 5 N I - 66 - Table XXI: Results of Varying Overrun Using Mix Containing Twelve Per Cent Sugar Equivalent With Dextrose _ Per Ave. ~:i . . 3:: cent ggfigg 2:3: Judging body- fresh Judgin bodya 2 wks old overb r . . . No. run ration in g 3 Score Description Score Description 7 Coarse Coarse '1 43 11.0 0 28.00 Heavy 28.00 Hea1 1 ' Powdery __fi 8 .Vficy Coarse Coarse 2 49 12.0 0 28.25 Heavy 28.25 Heavy Powdery Sl. lcy ‘ , Powdery V. 81. Icy 3 56 13’0 0 28°73 51, Coarse 28°75 51. Coarse h 62 10.0 0 2,.25 Sl. Powdery 29.25 81. Powdery 5 83 20.0 0 29.00 81. Powdery 29.00 81. Powdery Powdery Powderv Q 2.] Q 0 . O U 6 ,3 - O O 28 75 Coarse 28 75 Coarse Coarse Coarse 7 103 23.0 0 27.50 V. nght 27.50 v. Light Pox’rdery Powcjt ery '1 8 1 Penetrations in mm Composition .’ Fat - - - - -.- l2 % Sugar - - - 12 d l- 11 5- 20 Serum solids— — 11 % Stabilizer- .35 n ll 11 20b 20 Total solids -- 35.90 % 11; 29: fl 1 Ingredients per 100 pounds 2~ 12L, 6— 21! Butter 85% - — ------ 11.64 pounds 12‘ 12 21b 21 Milk 3.5% ------- 60.29 " 12} 21E Dry milk solids not fat - 5.94 " 1 ’ Sweeteners . " 3- 13 7- 23 Cane sugar — - - — 8.40 " 13 13 23 23 Dextrose - - - 4.34 " 13. 2?] _ .. ... . n i - .Stabilizer — 4’ 1A. 8‘ ( Vesterine )- - - .35 " 14 14 Water --------- 9.05 " 11+) ...—......— 100.0C> pounds‘ - 67 - Table XXII: Results of Varying Overrun Using Mix Containing Twelve Per Cent Sugar Equivalent Jitn Prodex .. —.-‘ ——..— Samr Ezzt nggg Melt- Judging bodyr fresh Judgin body. 2 wks old ple overb penet- down - . ' - No. run ratio in gms Score Description Score Description Heavy Heavy 1 36 60 6 38 27. 50 SEAIOOI‘Eh 27. SO 1037' f 81;. Cu: :1 "1y (.}u‘_.1j,r U a Heavy neavy 2 11,7 8 . 3 11,8 28 . 00 S]- . G11? "1113f 27 . 7 5 :CEIé;MEr Heavy Heavy 3 52 8'3 A3 28’50 31. Gummy 28'25 81. Gummy V. Smooth V. Smooth O h 62 11.0 A5 2"00 Sl. Gunny 28°50 31. Guxmy 5 74 11.0 52 28.75 Smooth 28.00 Smooth Smooth Smooth r O O . 2 0 6 85 14 O 58 28 5O 81. Light 7 75 81. Lught 7 98 . 17.0 65 28.25 Light 27.50 Light 8 Penetrations in mm Composition ‘ .’ Fat - — - - --- 12 % Sugar — - - 12 % 1- 6 , 5- 11 Serum solids- - 11 z Stabilizer- .35 z 7 6.6 11 L 11 Total solids -- 33.96 % 7 3 11 J W 1 Ingredients per 100 pounds 2- 8L 6— 13 ! Butter 85% -------- 11.64 pounds 8 f 83 11+ b 11+ Milk 3.576 ....... 60.29 H 9} 15 3 Dry milk solids not fat - 5.97 " 3 I Sweeteners . " 3- 8' 7- 17 Cane sugar ----- 8.40 " SF' 8-3 17 > 17 Frodex - r - 7.35 " 9. l7 - - - . " i - j .Stabilizer - 4* ll 8- ( Vesterine )- - - .3 " 11 11 > Water ......... 6.01 n llJ ..J 100.00 pounds' 68.. Table XXIII: Results of Varying Overrun Using Mix. Containing Twelve Per Cent Sugar Equivalent With Swoetose 100 .00 pounds Sam- Part mfg? Melt- Judging body- fresh Judgin body— 2 wks old, ple 8321'. penet- down 7 . w— . No. run ration in gms Score Description Score Description Smooth Si. Icy l 41 7 . o 6 28 . 50 Guf‘my 28 . 00 Cu: my f V. Hard V. Hard m Smooth Gully“, 2 1.7 8.0 10 28. 50 9mm 28. 50 Hard“ w V haI‘CL ” 3 52 7.6 7 29.00 S1. Light 29.00 31. Light 1, 66 11.0 12 28.25 Light 28.00 Light , Smooth Smooth 5 '70 11" 18 29°00 81. Light 27°75 31. Light Smooth Smooth 6 78 12 .0 12 27 . 25 Light 27 . 25 Light Smooth Smooth 7 115 18.0 14 27.00 V. Light 27.00 V. Light l 8 Penetrations in mm Composition .' Fat--—---~- 12%Sugar-—— 12% 1- 7 5- 11 Serum solids- - 11 % Stabilizer- .35 f5 7 . 7 12L11.6 Total solids -- 36.29 % 7 J 12 J ‘ 1 Ingredients per 100 pounds 2- 8 i 6- 12! Butter 85-2.! -------- 11.51. pounds 8 , 8 12>12 Milk 3.5-; ....... 60.28 " 8 § 12% Dry milk solids not fat - 5.97 " g ’ Sweeteners .. " 3- 7 7- ' 18 Cane sugar ----- 8.40 " 8 7.6 18 18 Sweetose - - - 5.38 " 8 ' 18.] - - - . " :1 ~ Stabilizer - h- 11 8- ( Vesterine )- - - .35 " 11 11 Water - - - - - — — - -,- 7.98 " 11 Table XXIV: -69- Results of Varying Overrun Using Kix Containing Twelve Per Cent Sugar Equivalent With Puritose Sam- Per mfg; Melt- Judging body- fresh Judging body— 2 wks old ple cent down over- penet- . . . . . No. run ration in gms Score Description Score Description Heavy‘ Heavy 1 41 13.0 21 27.50 Hard 27,25 Hard - Glam}; Cu: :2: 1y Heavy Heavy 2 49 13.6 20 27.75 Hard 27.75 Hard a GIL .LT‘JLY Gully 81. Heavy Q 81. Heavy 3 66 17'6 18 28°25 Gummy 2”'00 Gummy A 83 21.3 18 28.50 81. G11.H1“Q," 28.50 S] o ()1ng3’ k _ 81. 1ij 31. 1ij 5 58 21-0 20 28°90 81. Coarse 28-00 81. Coarse gcy gcy 100 2 . 0 2 . oarse , oarse 6 7 3 3 7 75 Light 27 50 Light écy Icy 109 27.0 29 27.00 oarse 2 .00 Coarse 7 V. Light 7 V. Light 8 Penetrations in mm. Composition . -, Fat-—----- 12% Sugar--- 12% l- 13 5- 21 Serum solids- - 11 % Stabilizer- .35 y; 13 ,13 21 L21 Total solids - - 37.72 % l3) 21J ‘ 7 Ingredients per 100 pounds 2- 213 L 6- 27 Butter 85% -------- 11.64 pounds 14 713.3 27 27.3 Milk 3.57% ------- 60. 28 " 14'j 28; Dry milk solids not fat - 5-97 " 3 ’ Sweeteners " 3- 17 7- 28 Cane sugar ----- 8.40 " 18 17.3 27 27 Puritose - - 7.20 " 18 28J .. _ - . n i - .Stabilizer - lv- 21 8- ( Vesterine )~ - .35 " 21 1.3 Water --------- 6.16 " 22 100'.00"'pouhds Table XXV: -70- Results of Varying Overrun Using Mix Containing Twelve Per Cent Sugar Equivalent Nith Per Melt- Super Sweet Syrup S _ Ave. . . p1: cent mm of down Judging body- fresh Judgin body; 2 wks old overb penet- . . . . No. run ration in gms Score Description Score Description » Gummy Gunny 1 39 11.3 5 27.00 Hard 27.00 Hard . Gummy , Gamay 2 43 11.0 0 27.25 Hard 27.25 Hard 3 52 16.3 0 27.75 Gunnv 27.50 Gunny Hard Hard a 66 16.0 0 20.25 Gummy 28.00 Gum“? Hard Hard 5 7h 17.6 0 28.50 31. Gummy 28.50 81. Gum:y 6 88 20.6 0 27.75 Light 27.75 Light 7 109 25.0 0 27.25 v. Light 27.25 V. Light 8 Penetrations in mm Composition ‘ ., Fat - - - — --— 12 2 Sugar - - - 12 % 1- 11 5- 17 Serum solids- - 11 % Stabilizer- .35 % 11 11.3 18 17.6 Total solids -- 37.50 % 12; 1Q W 1 Ingredients per 100 pounds 2- 11L 6— 20? Butter 85% -------- 11.64 pounds li.,ll. 21b 20,6 Milk 3.5% ------- 00.28 " ll} 21E Dry milk solids not fat - 5.97 " ’ Sweeteners . " 3- 16 7— 25 Cane sugar ----- 8.40 " 1’7 115. (J 25 25 Super Sweet Syrup - - 7.20 " 1’7 . 23 . - -' - o " i - .Stabilizer - he 16 8- ( Vesterine )- - — .35 " 16 16 Water - - - - - _ - _ 6.16 n 16 100.00 pounds' -71 Table XXVI: Results of Varying Overrun Using Iii}: Containing: Fifteen Per Cent Cane Sugar Sank- Eznt mgygi gelt- Judging body- fresh Judgin body; 2 wks old‘ ple __ enet- own . _ bk). 0:3: pration in gms Score Description Score Description \ V. H 8. '27 r V. H EVV l 37 7'3 5 28°50 SnothVL 2é°50 Siooth 1 F V. Heavy 1 V. heavv 2 43 7'3 2 28'/5 Smooth 28°73 Smooth }"e.i v C v 3 56 10.0 2 28.00 SieOZJJH 28.00 13:66:11 . i a ‘ ~ .. r a 1r z. 59 10-3 16 29-25 EV” 99-25 $130. Q. Smooth 0 Smooth 5 66 12.0 14 2"75 ’Sl. Chow$ 2/.75 Sl. Chewy 6 83 1 13.6 12 29.50 iglooggew 29.50 310051“ r Coarse Q ' Coarse 7 100 13.0 20 29.00 31. Light 2,.00 Light ! L 8 Penetrations in mm Composition ‘1 Fat - - - - --- > 12 % Sugar - - - 15 % l- 7 5~ 12 Serum solids— - . 11 %- Stabilizer- .35 S 7 7.3 12b 12 Total solids -- 40.64 % 8; 12] . W 1 Ingredients per 100 pounds 2— 6 6— 13! Butter 85% -------- 11.64 pounds 8£. 7.3 14b 13.6 Milk 3.5% ------- 60.28 " 8i 14E Dry milk solids not fat - 5.97 " " ’ Sweeteners . " 3- 10 7- 15 . Cane sugar - — - -,— 15.00 " 1O 10 15 15 , — - - . " 10' la -- - - . " 1 - .Stabilizer - h— 10 8- ( Vesterine )- - - .35 " 10 10.; ‘Water - — - ~ ————— 0.76 " 11J 100.00 pounds -72.. Table XXVII: Results of Varying Overrun Using Mix Containing Fifteen Per Cent Sugar Equivalent With Dextrose ... 100 .0 0 pounds Sam- Per “91: Melt- Judging body: fresh Judgin body- 2 wks o1d ple cent ""gngt down .No. 0::i. pratioq‘in gms Score Description Score Description 81. Icy Sl. Icy 1 41 14.0 0 28.00 Heavy 28.00 Heavy 1 Smooth 5111001311 2 49 15'6 O- 2?.90 ‘81. Heavy 28'50 ' Sl. Hoary Smooth Smooth 3 52 17°C 0 29'00 81. Heavy 29°00 81. Heavy a 66 21.0 0 29.50 Smooth 29.50 i Smooth Smooth h Smooth 5 78 22°C 0 28'75 Sl. Coarse 28°15 51. Coarse Sl. Coarse Sl. CO'rse 6 98 27.0 0 28.50 Light 28.50 Light d y 7 I ‘ 8 Penetrations in mm Composition ‘ ~. Fat ...... - 12 % Sugar - - - 15 :6 1- 14L 5- 22 ' Serum solids- - 11 % Stabilizer— .35 £1 14' 14 ‘ 22 £22 Total solids -- 39.01 % 14': 22 J ‘ s. Ingredients per 100 pounds 2- 15L 6- 2'7 3 Butter 85% -------- 11. 69 pounds 16, 15.6 27 >27 Milk 3.576 ------- 60.28 " 16g 27 3 Dry milk solids not fat - 5.97 " 1 ’ Sweeteners . " 3— 17 7- Cane sugar ————— 10.50 " 17 17 Dextrose - — - 5.42 z: 17 J - - - ~ g - .Stabilizer - h— 21 8— ( Vesterine )- ‘ - ~35 " 21 21 Water ......... 5. 89 u 21) - 73 - Table XXVIII: Results of Varying Overrun Using Mix Containing Fifteen Per Cent Sugar Equivalent With Frodex Sam, Pert mgygf Melt— Judging body- fresh Judgin body; 2 wks old ple gsgrb penet- down No. run ration in gms.Score Description Score Description 1 41 11.0 35 29.00 :2? 29.00 giw Gummy r Gummy 2 43 10.3 42 29.00 Smooth ' 29.00 Smooth W ' V. Heavy V.1Heavy Gmuw ' Glmuzly 3 56 11.6 58 29.25 Smooth 29.25 Smooth V. Heavy V. Heavy 66 12.3 55 29.50 Gummy 29.50 Gummy h Smooth Smooth Gwzualy Gui-1:113] 5 83 15'0 60 29'75 Smooth 29°75 Smooth , Gummy r Gummy 6 93 10'6 72 29'75 Smooth 29'65 Smooth 7 I ‘ 8 Penetrations in mm. Composition 1- 11 5-' 15 Serum solids— — ll % Stabilizer- ~35 % ll 11 15L315 Total solids -.. 42.88 g 111 151 W 7 Ingredients per 100 pounds 2~ 10“ 6— 16! Butter 85% - - - — — - — ll .64 pounds 10 ,10-3 17b 16.6 Milk 3.5.6 ------- 60.28 " 11; 173 Dry milk solids not fat - 5.9-7 " f ’ Sweeteners . " 3— ll , 7- Cane sugar ----- 10.50 " 12 11°C Frodex - — - 9.18 " 12 J - - - , " i - .Stabilizer - h— 12 3- ( Vesterine )- ‘ ’ '35 n 12 12-3 .water - - - — ----- 2-08 " 13 _——————— 100.00 pounds - 71 _ Table XXIX: Results of Varying Overrun Using Mix Containing Fifteen Per Cent Sugar Equivalent With Sweetose Sam, :::t mgygf Melt— Judging body- fresh Judgin body; 2 wks old ple overb penet- down . . . . No. run ration in gms Score Description Score Description Gwhmy Gum 51y Q 1 [+7 8'0 O 2’ '00 Sl.‘.0<:lth 28.00 V. Icy - GUJllilllf a Guru-31y 2 52 9'3 5 29'00 3-1011311 281'50 Icy 66 12.0 29.00 Gummy 2 .00 Gummy 3 k 7 Smooth 9 SlILOO'th Sl. Coarse Sl. Coarse ll» 70 12°C A 28'00 Sl. Gur-imy 28°00 81. Gulmy Chewy Chewy Smooth Smooth 7 8 .Penetrations in mm Composition -1 Fat - - - - --- 12 % Sugar - - — l5 % 1- 8 5- 14 Serum solids- - % Stabilizer- .35 fl 8. 8 15 L14.6 Total solids -- 39.49 % 83 15_] 2 7 Ingredients per 100 pounds 2— 9 6- 18 , Butter 85:3 ........ 11.64 pounds 9> 9.3 18 [>183 Milk 3.5-; ....... 60,28 .. 10. l9 2 Dry milk solids not fat - .97 " 1 ’ Sweeteners . " 3- 12k 7- Cane sugar - - - — 10.50 " 12r'12 Sweetose - - _ 6.72 n 12 J ... .. .. . n 1 ~ .Stabilizer — ' 4— 12 3' ( Vesterine )— - — .35 " 12 12 Water --------- 4.51. " 12J 100.00 pounds -75- Table XXX: Results of Varying Overrun Using Lix Containing Fifteen Per Cent Sugar Liquivalent Iii th Puritose -—..-. —. ...-.- .- Sam- Per nuivgf Melt- Judging body- fresh Judgin body— 2 wks old ‘ple 332%. penet- down . bk). run ration in gms Score Description Score Description 1 39 15.0 16 27.75 (31111th 27.75 GULV heavy heavy 2 1+7 16.3 10. 28.00 (Emil? 28.00 91w?" heCer {163VE' 3 52 18 .0 8 28 . 50 GUJ'LIIy 28. 5O Gugl- y it 59 18 . 3 12 28 . 75 G-Ua“.l;‘.ly 28 . 75 Guni'try ' 5 66 21.6 14 29.25 Gui-my 29.25 (311331;? 6 83 25.3 8 29.00 Light 29.00 light 7 88 26. 3 10 28.00 If?“ 28.00 5”“ LOaTSG Coarse Livht Li ht t‘ 8 r7 .5 8 ‘109 30°6 15 27°20 Coarse "50 Coarse Penetrations in mm Composition ‘1 Fa ------- 12 % Sugar—-- 15 5% 1- 15 5- 21 Serum solids~ - 11 $6 Stabilizer- .35 f3 15 15 21 21.3 Total solids -— - 41.27 76 15; 22 J W 1 Ingredients per 100 pounds 2- léi 6- 25 E Butter 85% ........ 11.64 pounds 16 ,16.3 25 t> 25.3 talk 3.5.7. ....... 6.0.28 " 17g 26 ' Dry milk solids not fat - 5.5-7 " " ’ Sweeteners . " 3- 18 7- 26 Cane sugar ----- 10.50 " 18 18 26 26.3 Puritose - - - 9.00 " l8 27J "' ‘ " o " i - .Stabilizer - 4-- 18 8- 30 ( Vesterine )- - - .35 " 19 18.6 30 30.6 Water - - - .. ----- 2.26 " 19 32 100 .00 pounds - 76 - Table XXXI: Results of Varying Overrun Using Kix Containing Fifteen Per Cent Sugar Equivalent With Super Sweet Syrup P . - M . . 83m” czzt mgygf Melt— Judging bodyb fresh Judgin _§ody— 2 wks old, ple over» penet- down . . . No. run ratio in gms.Score Description Score Description 39 13.0 10 28.50 Gummy 28.00 Gui“? 1 ' V. Heavy V. Heavy 2 43 15.0 8 28.75 €223: 28.50 322:3 ,. Sl . Jumny 3 52 17.3 7 29.00 81. Gunny 28./5 S] Icv . :8 r ‘1. G ymir 4 66 19.3 6 29°25 giooggn3 29°00 gnoot: Lu Smooth Smooth 5 78 24.0 A 28.50 81. Light 28.50 81. Light 6 93 27.3 2 28.00 Light 28.00 Light 7 109 29.0 3 27.75 V. Light 27.75 V. Light ' 8 L11 Penetrations in mm. Composition 1 Fat ...... - 12 % Sugar - - - l5 % 1- l3 5- 24 Serum solids- - ll % Stabilizer- ~35 % l3; 13 24 2A Total solids -- 41.00 % 13 J 215 2 1 Ingredients per 100 pounds 2— 15 6- 27, Butter 85% ........ 11.6A pounds 15 >15 275 27.3 Milk 3.5% ....... 60,28 n 15) 28: Dry milk solids not fat - 5.97 " 1 ’ Sweeteners . " 3- 17 7- 28 Cane sugar ----- 10.50 " l7>'l7-3 29 29 Super Sweet Syrup — — 9.00 " 18 3(3) _ _. _ . n i - .Stabilizer - 4“ l9 8- ( Vesterine )- - - .35 " 19 19.3 water ......... 2.25 n 20) 100.00 pounds - 77 - Table XXXII: Results of Varying Overrun Using Lix Containing Gelatin Stabilizer Samp Pert mgfgf Melt- Judging body- fresh Judgin bodye 2 wks old ple gsgr- penet- down No. run ration in gms Score a Description Score Description . 28. V. Smooth 28.00 Sl. Powdery 1 A7 13 O, O 50 Sl. Heavy Sl. Heavy Smooth Smooth . . 28.2 2 52 13 3 6 28 5O Sl. Chewy 5 Sl. Chewy 3 56 14.6 8 29.00 EESEZB 29.00 82::{h Sl. Chewy Sl. Chewy h 62 15:0 9 29'50 Smooth 29'25 V. Smooth Sl. Ch Sl. Che 5 74 18°6 9 29'75 Smoothewy 29'50 Smooth WY ' Smooth Smooth C) 6 83 20.6 8 2,.50 Sl. Light 29.00 Sl. Light Li ht Li ht 7 98 23.0 10 28375 Sgrgoth 28°50 Sugoth Sl. Coarse Sl. Coarse 8 115 23.3 12 28.25 Light 28°00 light Penetrations in mm Composition Q! Fat ------ - 12 % Sugar - . - 15 9g 1— 13 5— 18 Serum solids- — 11 % Stabilizer- .35 % 13, 13 19 18.6 Total solids -- 38.90 % 113 19J W 1 Ingredients per 100 pounds 2- 13L 6~ 20 ! Butter 85% -------- 11.40 pounds 13. 13.3 21 b20.6 Iiilk 3. 51 ——————— 66 .46 n 14} 21 § Dry milk solids not fat - 5.30 " . _ ’ Sweeteners . " 3- 14 7- 23 Cane sugar ----- 10.50 " 15} 14.6 23 Dextrose — - — 2.71 " 15 23J Sweetose - - - 3.30 " i - .Stabilizer - 4— 15 8- 23 ( Gelatin )- - - ~35 " 15> 15 23 23.3 Water --------- o " 15’ 24 100.08 pounds -73- Table XXXIII: Results of Varying Overrun Using Eix Containing Vesterine Stabilizer Sam, Per Avei Melt- Judging body- fresh Judgin body; 2 wks old ple cent ggngt down No. o:::~ ration in gms Score Description Score Description 41 10 0 0 28 50 31‘ Hem" 28 50 "1 "80 ' l . 3 ' 81. 803 y ' °“‘ “ “Vy . h . 2 47 11.0 3 29.00 1338s.: 8W 29.00 v. Cnewy Sl. Chewi _ 3 52 13.3 5 29.00 31 . Heavj: 29.00 v. Chewy 4 70 15.3 6 28.50 Coarse 28.50 81.011813] 5 74 16.6 2 28.00 81. Coarse 28.00 Coarse 6 88 24.0 7 27.75 Sl. Coarse 27.75 Sl. Coarse V. Light V. Light 7 1 166 23°C 8 27°50 Smooth 27'50 S1. Cgarse V. Light V. Light 8 109 25°3 10 27°50 Smooth 27°50 31. Coarse Penetrations in mm. Composition .' Fat - - - ~ --- l2 % Sugar - - - 15 % l- 10 5- 16 Serum solids— - ll % Stabilizer— .35 % 10; 10 17 $16.6 Total solids -- 38.85 % 10; 17 J 4 1 Ingredients per 100 pounds 2— ll 6- 24 9 Butter 85% -------- 11.40 pounds 11> 11 24 >24 Milk 3.5;: ....... 66.41 " ll 24 E Dry milk solids not fat — 5.30 " I ’ Sweeteners ------- . " 3- 13k 7- 23 Cane sugar ----- 10.50 " 13(,13,3 23 23 Dextrose — — - 2.71 " 14 23J Sweetose - - - 3.36 " ; .Stabilizer - h- 15 8~ 25 ( Vesterine )- - - .35 " 15 15.3 25 25.6 water --------- . " 16. 26 J 100.03 pounds -79.. Table XXXIV: Results of Varying Overrun Using Nix Containing Carboxymethylcellulose Stabilizer Samp Per mgvgf Melt- Judging body- fresh Judging body; 2 wks old ple 338%. penet- down No. run ration in gms Score Description Score Description 5 Smooth Coarse P d . 1 39 15120 14 27.00 Riggs! 27 OO Powdery V. Cl r C ar e 2 53 15'3 20 27'25 Heavw:em 27‘00 Pgdery Chewy Coarse 3 49 18.3 18 27.75 Heavy 27.50 Powdery Sl. C‘he Sl. Che 5 78 24.3 41 28.25 81. Chewy 28.00 v. 81. 83:31.88 81 Light Sl. Light 6 88 25°6 27 23°00 Resistant 27'00 Resistant 7 98 28.3 29 27.50 Light 27.25 Light 8 109 29.6 41 27.25 V. Light 27.00 V. Light Penetrations in mm. Composition -. Fat------- 12%Sugar--- 15:6 1- l5 5- 24 Serum solids- - lJ. % Stabilizer- .15 $3 15 . 15 245 24.3 Total solids - - 38.65 76 15) 25J \ 1 Ingredients per 100 pounds 2— l5 6- 25? Butter 85% -------- 1J.lfl)pounds 15 $15.3 26» 25.6 Milk 3.556 ------- 66. 46 " 16; 263 Dry milk solids not fat 5. 30 " ’ ’ Sweeteners ------- . " 3- 18 7- 28 Cane sugar ----- 10.50 " 18 18.3 28 28-3 Dextrose - - 2. '71 " l9 29] Sweetose - - 3.36 " 2 - .Stabilizer - 2+— 20 8- 29 ( Co 1'1. Co )- - ° 15 H 21 20.6 30 29.6 water --------- . " 21 30 ...—...... J €Hfi§49- pounds 99°. 88 -80... Table XXXV: Results of Varying Overrun Using Mix Containing Dariloid Stabilizer Pe . .fi-i . . ‘5 Samp c rt .mgygf Melt- Judging body- fresh Judging body; 2 wks 01d; ple osgr- penet- down No. run ratio in gms Score Description Score Description Hard Hard 1 A7 17'3 10 27°75 Coarse 27°50} Coarse Smooth Smooth 2 59 19-3 14 28°50 Sl. hard 28°00 Sl. Hard Sl. Coarse Sl. Coarse 3 62 20°3 8 27°50 S1. Hard 27°25 Sl. Hard 4 74 25.0 12 27.50 Sl. Coarse 27.25 Sl. Coarse 84 24.6 21 27.50 Sl. Coarse 27.25 Sl. Coarse 5 6 88 21.6 30 27.25 Sl. Coarse 27.25 Sl. Coarse 6 Coarse Coarse l L_18 , Penetrations in mm Composition ‘ '1 Fat - - « - --- 12, % Sugar — - - l5 % 1- 17L, 5- 24 Serum solids— - ll. % Stabilizer- .22 $3 17 17.3 25 $24.6 Total solids -- 38.72 % 18.: 25.: Ingredients per 100 pounds 1 l 2- 19$. 6- 21 Butter 85% -------- 11.40 pounds 19. 15.3 2:2 521.6 Milk 3.57.7 - .. .. - .. .. .. 66.46 .. 20} 22 E Dry milk solids not fat — 5.30 " ' Sweeteners . " 3- 20 7- 27 Cane sugar ----- 10.50 " 20 20-3 28 28 Dextrose - - - 2.71 " 21 29J Sweetose - - - 3.36 " i - .Stabilizer - h— 25 8- ( Dariloid )— - - .22 " 25 25 water --------- . " 25 IIIl‘AZE). ...u .5 I. .. 4! 'I . . s ; a . . , n . . . . u . . o v . . a o . ~ I o . . . u o , a . o x . VA . . . . . ¢ . . . c O N . . . 1 . r I . . . . . -81.. Table XXXVI: Results of Varying Overrun Using Fix Containing Polycoid Stabilizer .- Samc 52:6 mgygg Melt- Judging body— fresh Judgin bodys 2 wks old ple over... penet- dOwn . . - ' No. I run ration in gms Score Description Score Description Smooth Smooth 1 39 9.3 7 28.00 Soggy 28.00 Soggy Sogg Sog" 2 47 10.0 8 28.25 Hegvi 28.25 Heavi 3 52 15.3 5 28.50 Sl. Sogfiy 28.50 Sl. Soggy h 56 15.6 18 28.50 V. Smooth 28.50 V. Smooth 5 66 18.0 10 28.00 Smooth 28.00 Smooth 6 70 18.6 33 28}00 V. Sl.'Light 28.00 V. Sl. Light Light Light 9 7 88 24.3 34 27.50 Fluffy 27.50 Fluffy r, ; Light Light ‘ 8 93 25.6 49 27.00 Fluffy 27.00 Fluffy Penetrations in mm Composition ‘ .' Fat - - - - —-— 12 % Sugar - - - 15 % l- 9 5- 18 Serum solids— — ll % Stabilizer- .35 S 9, 9.3 18 t 18 Total solids -- 38.90 % 10 1 2 181] 2 1 Ingredients per 100 pounds 2- 10 6- l8 , Butter 85% -------- 11.40 pounds 10 $0 19 b 18 .6 Milk 3. 5.6 ------- 66 1+6 10 19 E Dry milk solids not fat — 5.30 n 1 ’ Sweeteners ------- . " 3- l5 7- 24 Cane-sugar ----- 10.50 " 15 15.3 24 21.3 Dextrose - _ - 2.71 N 16 25J Sweetose _ - - 3,36 " g - .Stabilizer — 4_ 15 8— 25 ( Polycoid )— - - .35 " 16 15 6 26 25.6 Water --------- . " 16} 26 100.03 pounds -82.. Table XXXVII: Results of Varging Overrun Using Mix Containing Pectin Stabilizer Sam, fight mgygf Melt- Judging body— fresh Judgin body» 2 wks old, ple overb penet— down . . . No. run ratio in g 8 Score Description Score Description , Coarse 1 50 11.3 32 27.00 S7. Icy 27.00 Icy 2 74 17.0 36 28.00 81. Hard 28.00 81 Hard 3 78 16.6 50 27.75 Hard 27.75 Hard h 88 17.3 62 27.50 Hard 27.50 Hard 5 93 18.6 60 27.00 Coarse 26.50 Icy 6 98 21.0 49 27.00 Sl. Coarse 26.50 Icy 7 115 22.3 54 27.00 31. Coarse 26.50 Icy 8 Penetrations in mm Composition ‘ .' Fat — — — - --— 12. 8 Sugar - - - l5 8 la- 11_E- 5-' 18 Serum.solids— - ll. % Stabilizer- .15 % 11,1,3 19L18.6 Total solids --38.65 8 12) 19 W 1 Ingredients per 100 pounds 2~ 171\ 6- 21? Butter 858 -------- 11.40 pounds 17 , 17 216 21 Milk 3.556 ------- 66.116 " 17§ 21: Dry milk solids not fat — 5.30 " ’ ’ Sweeteners . " 3- 16 7- 22 Cane sugar ----- 10.50 " 17 16,6 22 22.3 Dextrose - - - 2.71 " 17 2%} Sweetose - - — 3.36 " 1 ~ .Stabilizer - h— 17 8- ( PeCtin )- "' " 015 ll 17 17.3 Water --------- . " 18 ._____._. 100.0 pounds -83- Table XXXVIII: Results of Varying Overrun Using: Ivlix Cox taining Krageleen Stabilizer Sam- Pert mfg; Melt- Judging body- fresh Judgino body- 2 wks old ple 332.. pene— down . No. run ration in gms, Score _ Description Score Description 1 39 11.3 > 6 27.25 ggigry 27.00 Coarse 2 41 12 .0 10 27 . 50 18:36:16 27 . oo Coarse J Heavy ieavy :1 3 [*3 13'0 29 27'50 Powdery 27'25 Coarse S1. Chewy Sl. Chewy i 4 [’9 13'3 22 28'00 Sl. Powdery 27'25 Sl. Powdery 59 18.0 32 28.50 Sl. Chewy 28.00 Sl. Coarse l 78 20.0 18 28.25 Sl. Light 27.50 Sl. Light 1 . I f 7 88 21.3 30 27.50 Light 27.50 Light if?’ I 8 J 100 26.3 53 27.50 v. Light 27.00 v. Light 1 Penetrations in mm Composition .' Fa-----—--— 12% Sugar--- 15% 1- ll 5- 18 Serum solids- - 11 8 Stabilizer- .15 ,8 11} 1.3 18 18 Total solids - - 38.65 38 121 18 J W 7 Ingredients per 100 pounds 2- 12" 6— 20 : Butter 858 -------- 11. 40 pounds 12112 20 6202811. 3. 5:6 ....... 66.l+6 .. 12'} 20’! Dry milk solids not fat - 5.30 " Sweeteners ------- . " 3- l3 7— 21 Cane sugar ----- 10. 50 " l3 13 21 21.3 Dextrose - - _ 2. 71 " 13 22J Sweetose - — — 3.36 " 1 - Stabilizer - 4— 13 8- 26, (Krageleen )- - - .15 " 13 3-4 21; 24.3 Water - - - - - - - - . " ll. 25 100:0— pounds -84- Table XHIX: Results of Varying Overrun Using Mix Containing Gelox Stabilizer Sam- Pert my; Melt- Judging body- fresh Judgin body- 2 wks o1d. ple 33%!» penet- down No. run ration in gms. Score Description Score Description 41 . 2 28 o O SILlOOth . 89.031311 I l 9 3 5 V. Solid 28 00 V. Solid 5. 6 Smooth Smooth t 11.0 12 2 . I 2 49 O ”5 v. Solid 28'25 V. solid 1 I 3 59 12 03 19 29 .00 8221001311 28, 50 51110 0th 1‘ "1. Coafse Sl Coarse . o . ° . ° . j 1 74 15 3 1 27 75 Si Light 27 25 81. Light .1 v. .Light v. Light / 5 88 16.3 21 28.75 Dry 27.50 Dry I , 51- Spon Sl Spon 8y I: 6 109 183 1“ 28°50 v. Light :27'50 v. Light I/ 7 ,1 i I L 3 i V Penetrations in mm Composition ‘2 Fat------.- 12%Sugar--- 15% 1- 9 5* 16 Serum solids- ~ 11 % Stabilizer- .35 ,8 9 9.3 16 16.3 Total solids - - 3.8.85 76 10‘; 17J 3 Ingredients per 100 pounds 2-- L 6- 18 5 Butter 858 -------- 11.160 pounds (11 18 >18. 3 Milk 3. 5,6 ....... 66.1.6 11 f 193 Dry milk solids not fat 5. 30 " .. ’ Sweeteners . " 3- 12 7- Cane sugar .. - _- - — 10. 5O " 12 12 .3 Dextrose - - 2, '71 " 13 J Sweetose .. .. 3. 36 n ... - Stabilizer .. 4— l5 8- (Gelox )- - . 30 " l5 :5 , 3 Water --------- . " 16 J 100.03 pounds -85- Table XXXX: Results of Varying; Overrun Using I-‘ix Containing Bight Per Cent S. S. and Fiftcm Per Cent Sugar Equivalent ‘E'Iith Froffiex —.-.--—..-.— -..- :fi? 5:; "gygf ggig‘ Judging body- fresh Judgin body- 2 wks old enet- No. 0:: pration in gms, Score Description Score Description I I: n I l 47 11.6 19 _ 28.00 v. Heavy 27.50 gym” I 2 52 12.3 20 28.25 v. Heavy 28.00 vaaw t . V. Heavv V. Heavv o .1 .. 6 3 59 13-3 18 29°50 Sl. Gul‘riy 28°25 Sl. Icy 4 66 15.0 30 28 . 75 Hwy 28 . 50 58.3551". Gumgr Cumgz SJOOth Smooth O 5 74 18.6 28 2,.00 Chewy 28.75 Chewy A Light Light ; 6 93 18'0 21 ZO'OO Sl. Coarse 28°00 Coarse i g V. Light V. Light / 7 .115 22.0 22 27.00 Coarse 27.00 Coarse F. ii. I . 8 1 Penetrations in mm Composition ‘2 Fat—~-—--— 12%Sugar-o- 15% l- 11. 5- 18 Serum solids— — JJ. 8 Stabilizer— .35 53 12 .f 11.6 l8blF—E.6 Total solids - - 39.79 8 12‘; 29, 1‘ 1 Ingredients per 100 pounds 2— 12 6- 18; Butter 85% -------- 12.15 pounds 12 _, 12.3 18518 Milk 3.5:6 ------- 1.8.6.5 " 1L3; 18% Dry milk solids not fat - 3.90 " a ’ Sweeteners . " 3- 13 7— 22 Cane sugar ----- 10.50 " 13 13 .3 22 22 Frodex — - - 9.18 " 11+ 22 - - _ . n 1 - J Stabilizer - h— 15 8- ( Vesterine )- - - .35 " 15 15 Water --------- 15.47 n 3.5 100.00 pounds Table XXXXI: Results of Varying Overrun Using fiix Containing Ten Per Cent - 86 _ S. S. and Fifteen Per Cent Sugar Equivalent With Frodex Samr Pert mgygf Melt- Judging body- fresh Judgina body— 2 wks old ple gsgr- penet- down No. run ration in gms Score Description Score Description Gummy Gummy 1 A9 lh'O‘. 46 28°50 V. Heavy 28°00 V. Heavy Gummy Gummy 2 59 14.0 50 28.75 Heavy 28.50 Heavy Gummy Gummy 3 7O 17'0 60 29°25 Smooth 28°75 Smooth o G A S o G 72‘: A 71. 18.0 58 29.50 $inth 29.50 Siootfiw 83 18 6 53 28 00 Chewy 28 00 Chewy 5 ° ° Smooth ° Smooth fi» Chewy Chewv 100 20.0 67 27.75’ "... 27.50 Sl. Coarse 6 Sl. Light 51‘ Light , Chewy Cnewy 7 115 21.6 69 27.25 v. Light 27.00 31132359 8 Penetrations in mm. Composition 1 Fat - — - - --— 12 8 Sugar - - - 15 8 1.. 11+ 5— 18 Serum solids— _ 10 56 Stabilizer— .35 :6 14? 11+ 19 L186 Total solids -- [+1.83 :6 11+; 19 J 1 Ingredients per 100 pounds 2— 1A 6— 20.] Butter 858 -------- 11.80 pounds 16512. 20 >20 Milk 3.5:6 ....... 60.00 " 14 20 E Dry milk solids not fat - 6.80 " 2 ’ Sweeteners ------- . " 3— 17 7— 21 Cane sugar ----- 10.50 " 17 >17 22 21.6 Frodex - - - 9.18 " l7 22J r _ - - _ n i ' .Stabilizer - 4- l8 8— ( Vesterine )- - - ~35 " 18 >18 Water --------- 3-37 " l8 ._______ J 100.00 pounds Table XXXXII: _ 87 - Results of Varying Overrun Using 11:11}: Containing Twelve Per Cent S. S. and Fifteen Per Cent Sugar Equivalent With Frodex Sim- It); ,1;ng Se”;- Judging hog-y— fresh Judgina body— 2 wks old p 8 over— penet- .own i . . . No. run ration in gms, Score 1 Description Score Description V . Gummy V . Gummy ]_ 43 12.3 35 28.00 v. Heavy 28.00 v. Heavy V . Gwamiy V , Gummy 2 A7 12.3 31+ 28.50 V. Heavy 28.50 V. Heavy 3 59 13.3 35 29.00 ‘“ Gummy 29.00 Gwm‘qy 1+ 78 18 . 6 [+7 29 . 50 Gwmuy 29 . 5O C—wnmy Gwnmy Gustlmy 5 93 20°C 37 28°59 Sl. Light 28°00 Sl. Light Chewy . Chev i o 80 o o .rv ry , 6 100 l O 38 27 75 SI. Light 27 ’5 Sl. Light 1 7 i I i 8 1_ Penetrations in mm Composition 12 ’30 Fat ----- -- 12 8 Sugar - - - 15 5'3 l- 5- “ ' Serun solids- - l2 % Stabili e - 9 12 12.3 ‘ Z r '35 d 13 20b 20 Total solids - - 1111.07 ,8 J 291 12‘ 1 Ingredients per 100' pounds 2— 12L 6- 1:: fl Butter 85,8 -------- 11.69 pounds ‘13,,12.3 ob ‘5 181k 3.56 ------- 61.25 " g 183 Dry milk solids not fat - 7.03 " ' ’ Sweeteners ------- . " 3- 131 7— Cane sugar ----- lO-SO " 13 613.3 Frodex - - - 9-18 " 11+ 2 J _ _ _ . I! j. - Stabilizer - 4- 18 8" ( Vesterine )' " " '35 n 19 18.6 Water --------- . " 19 = __..____.. J "" 100.CD pounds ...,. . .. 2. ..1 I _ _ O C i I p o a D O O I O . x .. o o . Table XXXJCIII: - 88- Reaulte of Varying Overrun Using Mix Containing Fourteen Per Cent 5. S. and Fifteen Per Cent Sugar Equivalent With Frodex 83m. :Zt $35 Melt“ Judging bojy- fresh Judgin bodyb- 2 wks old ple over- penet- { down - - No.. run ration 1n gins Score Description Score Description ' * V.Teavy V: Heavy 1.1 13.0 30 28.o¢ Chewy 27.50 Chewy 1 - Sl. Icy A. - Heavy Heavy f , Chewy Chewy 3 62 17.6 57 28.50 Smooth 28.21l Smooth ‘ ' Gunmv . Gummy a 66 17.3 60 29.0d. Smooth 29.0q Smooth J. L Gum Gummy 5 7h . 17 .0 A9 29 o SQ Smooth 29 . 50 Smooth ~ V B Gunny Bunny G 6 83 20.0 52 29.50 Smooth 29.25 Sl. Coarse ; vChewy Chewy '3 100 20.0 46 29.00 Smooth 28.50 Smooth 7 f 31. Light ‘ 31. Light L 8 _ Penetrations in mm Composition 13 17., 'Fat------- 12%Sugar---15 z 1‘- 13 5-» Serum solids- - 14 2 Stabilizer- .35 5% 13 13 1'3} 17 Total solids - - 116,23 Z l J Ingredients per 100 pounds 2- 15 6- :8 20 Butter 85% -------- 11 . 69 pounds 12 15.3 20 Milk 3.5% ------- 59 . 13 " 1 Dry milk solids not fat - 9. 15 " 3 17 20 Sweeteners . 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