PRODUCTION OF ICE-CREAM BY USING HONEY INSTEAD OF SUGAR

The aim of these investigations, continuing former investigations of t he Forschungslabor fur Speiseeis und Tiefkuhlkost e. V. Magdeburg, was to increase the,,naturalness'' of edible ice by exchanging sugar for honey. Another aim beyond this was to develop a special assortment of honey-icecrem by using some sorts of pure German honey. Bee-honey is t he oldest and absolutely natural sweeter and it is by definition,,pure nature''. So the main components of honey, the carbohydrates (Fructos e, glucose, saccharose) are especially important for icecream. Further more the aromatics in honey are important for the quality of edible ic e. The specific aroma of the different sorts of honey has an influence upon the flavour of edible ice. The test-programme contained the sort icecream (10% milk-fat) and 8 of the most usual German honey sorts: r ape-honey, phacelia-honey, fir-honey, lime-honey, sunflower-honey, rob inia-honey, heather-honey, and flower-honey. Altogether there were dev eloped receipts for 21 icecream-variants using honey instead of sugar. All of them were produced in the laboratory. In the result of the inv estigations is was confirmed, that it is possible to produce a honey-i cecream as a natural food. That is valid both for the industrial produ ction of icecreams and for the mechanical production of soft ice. For ensuring a high quality the most suited seas of German honey were sele cted for the production of edible ice in practice.