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

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research article

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. DOI: 10.3733/ca.v012n11p15. November 1958.

abstract

Abstract Not Available – First paragraph follows:

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

author affiliations

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.

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