Manufacture of ice milk of diabetics

ABSTRACT

The possibility of using aspartame, Saccharin and sucrol with polydextrose and sorbitol combinations as artificial sweeteners and bulking agents in ice manufacture was investigated. Diabetic or dietetic ice milk can be manufactured by using 0.05% or 0.075% aspartame with the combinations of polydextrose and sorbitol without differences. The recipes with 0.015% saccharin were more acceptable than that containing 0.02%. The differences of score values between the control and other sucrol treatments were not significant [P >0.01]