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, University of California
Thomas A. Nickerson, University of California
California Agriculture 12(11):15-15. DOI: 10.3733/ca.v012n11p15.
Abstract Not Available – First paragraph follows:
An essential ingredient—sugar—affects palatability, body and texture, freezing point and storage properties of ice cream.
Rose Marie Pangborn is Assistant Specialist in Food Technology, University of California, Davis. Thomas A. Nickerson is Assistant Professor of Dairy Industry, University of California, Davis.