I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are certain ingredients and ratios that have to be satisfied to make good ice cream.
In fact understanding the theoretics of ice cream making and knowing how to calculate the ratios of ingredients helped me getting my ice cream perfect every time.
A big influence on texture and storability (in terms of hardness when storing the ice cream in the freezer) has sugar.
Sucrose is the most common used sugar, but other types used are lactose (from milk products), dried glucose syrup, dextrose and inverted sugar syrup
They all have influence on the freezing point of the mixture. The lower the freezing point of the ice cream mass, the softer it is when it comes out of the freezer. The sugars also differ in sweetness, which is measured relative to sucrose (1.0). Lactose (0.3), Dried Glucose Syrup (0.5), Dextrose (0,75), Inverted sugar syrup (1.25)
For this reasons a part of the sucrose is often substituted by dextrose, since you can use more of it (to have the same sweetness) and increase dry mass and lower the freezing point.
My chemistry skills are nearly non existent, so my question is how can I quantify the influence of different sugar types on the freezing point of my mixture? I want to determine how much Xylitol I must use to get the same results (in terms of freezing point) as when I used sucrose. To get to the meta level: How can those figures be calculated (I guess it involves molar masses, oh boy!)
Some figures for the sugars above and also Xylitol and Erythritol would be appreciated.
Criteria for an accepted answer:
- Must name a measure for influence of sugar on freenzing point on a mixture
- Must give figures for all mentioned sugar (alcohol) types.
- Nice to have: A way to calculate the figures
- Can use basic math and chemisty
OR: Explain why this isn't achievable (for a non chemistry expert)