Page 102 - #63 eng 电子版

I Ice Cream

from 60%-80%) and hyper high malt syrup (with maltose
contest ≥80%). The sweetness of maltose is about 30%~40%
of sucrose.

Fructose and High Fructose Syrup The sweetness
of fructose is 1.8 times of sucrose; hence, it is the sweetest
among natural sugars. Its freezing point depression ability is
about 0.9 time of sucrose. Fructose products have 2 types:
high fructose syrup and crystalline fructose. Fructose is easy
to absorb moisture and hard to crystalize. Crystalline fructose
has high purity (more than 97%), under the form of ground
Types of Sugar
powder crystals. High fructose syrup is a mixture of glucose
and fructose as monosaccharides; its fructose content can
In nature, there are many types of sugars, for example,
reach as high as 42%, 55%, or even 90%, following is glucose,
glucose, fructose and galactose are all simple sugars, mono-
then there is a small quantity of oligosaccharide.
saccharides; sucrose, maltose and lactose are all compound
sugars, disaccharides. Their range of sweetness, taste and
Honey Honey gets its sweetness from the monosaccha-
freezing point decline coefficient are different one from an-
rides fructose and glucose. The general variety of honey
other. This impacts gelato’s color, fragrance, taste, form,
contains around 40% glucose, 47% fructose and 4% sucrose.
texture and shelf life. Sucrose, glucose, lactose (naturally
Its sweetness is about 1.3 times as sucrose and its ability on
occurring sugar found in milk), fructose (occurs in fruits) and
freezing point depression is about 90% of sucrose.
invert sugars (glucose syrup, honey, malt syrup and corn
syrup) are often used by gelato makers to prepare gelato.
Naturally occurred sugar in fruits There are
major three types of sugar naturally occurred in fruits:
Sucrose Sucrose is the crystal extract from sugarcane or
sucrose, glucose and fructose. Their content are various in
sugar beet. According to purity from high to low is divided
different fruits. For instant, the sugar in apple is dominated
into crystal sugar, sand sugar, white refined granulated
by fructose but in cane and peach, it is sucrose.
sugar and brown sugar.
Lactose The sweetness of lactose is one sixth of sucrose.
Invert Sugar Invert sugar is a mixture of glucose and
Lactose can be crystallized in gelato and this brings sand-
fructose; it is obtained by splitting the disaccharide sucrose
like feeling that consumers dislike. Thus, the sugar in gela-
into these two components. It is 1.3 times sweeter than its
to is all natural and from milk, no extra additives. In most
precursor, sucrose and its freezing point depression ability
cases, gelato makers use sucrose, accompanied by glucose
is about 0.9 times crystallization of sucrose.
and other starch syrups. Based on the temperature in an ice
cream display cabinet, chef will choose a mix of two or more
Glucose Glucose is an essential nutrient for metabolism
sugars by combining their sweetness and freezing point
in living organisms. It is an important source of energy
depression ability. Finally, the total amount of sugar in
people need for all activities. The sweetness of glucose is
gelato will be 18%-22% and 26%-32% for sorbet.
about 70% of sucrose and its freezing point depression
ability is 80% of sucrose.
Glucose Syrup Glucose syrup, also known as corn
syrup, is obtained from starch under the action of acid and
enzyme. The conversion degree of starch is showed as
dextrose equivalency (DE). A glucose syrup with a DE of
42 has a relative sweetness as half of sucrose. In addition,
its freezing point depression ability is about 90% of sucrose.
Malt Syrup Maltose is an important sugar product.
According to the content of maltose, the malt syrup can be
divided into normal malt syrup (with no more than 60%
maltose content), high malt syrup (with maltose content

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