Sugar has many important functions in dairy products.
In ice cream, frozen desserts and flavoured dairy products, sugar affects the: Sweetness – sugar adds a pure, sweet taste.
- Taste – sugar enhances and balances other flavours and gives a longer-lasting taste.
- Texture and volume – in flavoured dairy products, sugar improves the mouth feel. In ice cream and frozen ø desserts, sugar affects the size of the ice crystals and thus the texture of these products. Sugar also has some impact on the volume in that it increases it.
The sugar content of ice cream is typically 12-14%. Often glucose syrup is added to further improve the texture of the ice cream.
Flavoured milk and fruit yoghurts typically contain 4-5% added sugar, while the sugar content of frozen desserts varies.