A SUGGESTED CORN SWEETENER BLEND THAT SERVES AS A REPLACEMENT FOR SUCROSE IN A BASIC ICE-CREAM FORMULA

Vanilla ice cream (10% fat) was prepared by substituting two corn swee teners (high fructose corn sweetener-90: HFCS-90, and high maltose com sweetener: HMCS) for sucrose on a 50:50 basis at 25, 50, 75 and 100% substitution levels. Physical tests were conducted on the firmness and melting rate of the ice cream, and no significant differences (p >0. 5) were found among the variations. Sensory evaluation showed that an increase in the use of corn sweetener blend caused a decline in sweetn ess as well as vanilla intensity with some flavour masking. The corn s weetener blend did produce a smooth texture in the ice cream when used as a 100% replacement for sucrose.