Bass O. Improvement of ice cream technology with sugar substitutes

The dissertation is devoted to the improvement of ice cream technology by applying sugar substitutes and their compositions, which exhibit functional and technological properties and improve the quality of the finished product. The feasibility of using starch syrup and polyols for the formation of recommended organoleptic, physical and chemical characte ristics of ice cream, and their stabilization during the guaranteed period of storage is scientifically substantiated. The main criteria for the choice of sugar substitutes in the composition of different types of ice cream, are selected such characterist ics as the degree of sweetness, cryoprotective and structural ability. The conclusion about the possibility of a purposeful technological effect in the ice cream production cycle with polyols and composite mixtures of starch syrup with different degree of saccharification is formulated. The influence of starch syrup and polyols with full and partial replacement of sugar on the criterion characteristics of mixtures for the production of milk -based ice cream -of the classic types of milk ice cream (mass fraction of fat 3.5 %), creamy (mass fraction of fat 10.0 %), ice cream (mass fraction of fat 15.0 %), as well as ice cream based on sugar syrups - aromatic, fruit and berry is studied. In order to combine the properties of individual sweeteners a nd maximize their approximation to the functional and technological characteristics of sugar, it was decided to develop universal composite mixtures "GFS+CS" and "GFS+Polyol". Insufficient structuring ability and low degree of sweetness of polyols in ice cream mixtures require their mandatory combination with GFS for maximum technological effect. The revealed technological and technological properties of individual sweeteners confirmed the feasibility of application in the composition of ice cream tempered composite mixture "GFS+CS", and in the composition of soft ice cream – "GFS+Erythritol". Using mathematical modeling the composition of milk-based ice cream with the "GFS+CS" and "GFS+Erythritol" compositions are optimized. It is established that the ratio between GFS and CS in the composition in the range from 30:70 to 60:40 provide organoleptic and physico-chemical indicators that are characteristic of different types of ice cream with sugar. According to the same criteria, the expediency of complete replacement of sucrose in the composition of ice cream with erythritol and its composition with GFS in the ratio of 90:10 to 50:50 was confirmed. The effectiveness of using in the milk-based ice cream complex "GFS+СS" as a simultaneous substitute not only for sugar is proved, but also up to 30 % of GMS for a ratio of 20:80 to 60:40, depending on the degree of replacement and the desired technological and economic effect. Keywords: sugar substitutes, ice cream, starch syrup, sweeteners, polyols