Sweeter ice cream preferred: Study indicates consumers prefer ice cream with higher sugar content than the 15% level usually considered to be optimum

Pangborn, R; Nickerson, T

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Sweeter ice cream preferred: Study indicates consumers prefer ice cream with higher sugar content than the 15% level usually considered to be optimum

Authors

Rose Marie Pangborn, University of California

Thomas A. Nickerson, University of California

Publication Information

California Agriculture 12(11):15-15.

Published November 01, 1958

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Abstract

An essential ingredient—sugar—affects palatability, body and texture, freezing point and storage properties of ice cream.

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Sweeter ice cream preferred: Study indicates consumers prefer ice cream with higher sugar content than the 15% level usually considered to be optimum

Rose Marie Pangborn, Thomas A. Nickerson

Sweeter ice cream preferred: Study indicates consumers prefer ice cream with higher sugar content than the 15% level usually considered to be optimum

Authors

Rose Marie Pangborn, University of California

Thomas A. Nickerson, University of California

Publication Information

California Agriculture 12(11):15-15.

Published November 01, 1958

PDF | Citation | Permissions

Author Affiliations show

Abstract

An essential ingredient—sugar—affects palatability, body and texture, freezing point and storage properties of ice cream.

Full text

Full text is available in PDF.

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