Sweeter ice cream preferred: Study indicates consumers prefer ice cream with higher sugar content than the 15% level usually considered to be optimum
AuthorsRose Marie Pangborn
Thomas A. Nickerson
Authors AffiliationsRose 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.
Hilgardia 12(11):15-15. DOI:10.3733/ca.v012n11p15. November 1958.
An essential ingredient—sugar—affects palatability, body and texture, freezing point and storage properties of ice cream.
Pangborn R, Nickerson T. 1958. Sweeter ice cream preferred: Study indicates consumers prefer ice cream with higher sugar content than the 15% level usually considered to be optimum. Hilgardia 12(11):15-15. DOI:10.3733/ca.v012n11p15
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