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

California Agriculture > Volume 12 > Number 11  > research article 

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Authors

Rose Marie Pangborn, University of California
Thomas A. Nickerson, University of California

Publication Information

California Agriculture 12(11):15-15.

Published November 01, 1958

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Abstract

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

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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, Thomas A. Nickerson
University
of
California
Division of Agriculture
and
Natural Resources
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Sweeter ice cream preferred: Study indicates consumers prefer ice cream with higher sugar content than the 15% level usually considered to be optimum

California Agriculture > Volume 12 > Number 11  > research article 

< Previous | Table of Contents  

< Previous | Table of Contents  

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Rose Marie Pangborn, University of California
Thomas A. Nickerson, University of California

Publication Information

California Agriculture 12(11):15-15.

Published November 01, 1958

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

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

Full text

Full text is available in PDF.

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