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Carbohydrates as fat replacers in ice cream

Food Ingredients Europe, conference proceedings 1990: 160-162
Carbohydrates as fat replacers in ice cream
Ice cream made with the potato starch maltodextrin C*Pur 01906 at 2% and palm kernel fat at 3% had acceptable meltdown characteristics and virtually the same flavour as standard ice cream, but ice cream with C*Pur 01906 at 3.5% and a total fat content of only 0.05% appeared much too sweet in sensory evaluation (although its calculated sweetness, 16.5, was well within the acceptable range).

Accession: 002042957

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