. Sugar Behavior: .. Frozen Desserts FLAVORS AND MOUTHFEEL: In frozen desserts, sugar also functions to balance flavors and mouthfeel. Since low temperatures tend to numb the taste buds, sugar acts to enhance flavors, thereby eliminating the need for additional flavor ingredients. Sugar also increases the viscosity (thickness) of frozen desserts which helps impart a thick, creamy mouthfeel. It provides a clean, sweet taste preferable to the "syrupy" taste produced by corn-derived sweeteners. Corn-derived sweeteners also may mask or alter the flavor of other ingredients added to the frozen dessert. In frozen desserts flavored with added fruit, sugar also acts to balance their acidity. About 16% sugar, by weight, is recommended for ice cream. Somewhat higher proportions of sugar are used for lower fat desserts, such as ice milk and sherbet, in order to counterbalance the reduced amount of butterfat. When cream is replaced with lower fat ingredients, such as milk or fruit puree, additional sugar is necessary to ensure a smooth, creamy mouthfeel and balanced flavor. The Sugar Source Everything You Always Wanted to Know About Sugar But Didn't Know Who to Ask Copyright ©2000, C&H Sugar Legal Notices & Privacy Policy