Research into the use of honey in ice cream production

摘要

Eight German honey varieties were used as substitutes for sugar in the manufacture of 21 different types of ice cream (10% milk fat). Results of sensory evaluation of ice cream were compared with the composition of the 8 honey varieties used in manufacture, with particular reference being made to fructose, glucose and sucrose content. Replacement of sugar with honey decreased viscosity of ice cream and resulted in decreased performance of ice cream with regard to melting. Whippability of ice creamincreased. It is concluded that honey could be used in commercial production of ice cream, and recommended recipes are given.