Viscosity and freezing point of a reduced fat ice cream mix as related to inulin content

Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup on viscosity and freezing point depression of reduced fat ice cream mixes were studied. Replacing 100% of the 42DE corn syrup in a reduced fat ice cr eam mix with inulin resulted in a significantly higher apparent viscosity o f the mix at 5 degreesC and a shear rate of 250 s(-1) (126 mPa-s for the 10 0% inulin product vs. 49 mPa-s for the all 42DE corn syrup product). The fl ow behavior index decreased and the consistency value increased with higher amounts of inulin. Partial (50%) or full replacement of 42DE corn syrup wi th inulin resulted in a less freezing point depression for the mixes. The f reezing point depression for the 42DE corn syrup containing mixes averaged -2.05 degreesC while the inulin containing mixes averaged -1.7 degreesC.