Ice cream siamna atana hman tur sweeteners te chu sucrose, starch syrup, glucose, fructose, cyclamate, aspartame (APM), etc. Heng sweeteners hrang hrangte hian thlum leh hnathawh dan hrang hrang an nei a, hei hian a rawng, a rim, a thlum, a pianzia, a texture leh a humhalh danah nghawng pawimawh tak a nei a ni. Sweetener hrang hrangte hian thlum leh thil dang dang an nei a, chu chuan an hman dan pawh a nghawng a, mahse tehkhin dan tur scientific standard a awm lo. Hei hi taste leh nerve sensation chungchang a ni. Mite chuan sucrose thlum hi an duh a, a tlangpuiin sucrose hi standard atan an hmang a, chu chu relative property danglamna lantir nan an hmang thin. Sucrose thlum chu 100 ni ta se, glucose thlum chu 70-ah a hniam ber a, fructose hi natural sugar zingah a thlum ber a, a isomer thlum ber -hexanefructose chu 180 a ni a, mahse, aqueous solution-ah chuan fructose hi isomers panga balanced state-ah a awm a: pentacyclic isomers pahnih leh open-chain pakhat structure. Crystalline fructose-a -hexacyclic isomer hian thlum a nei sang ber a, mahse aqueous solution-ah chuan thlum tlem zawk nei isomer dangah a inthlak a, chu chuan a thlum a ti tlem a ni. Chuvangin, literature-ah chuan fructose thlum chu 120-150 tiin a tarlang a, hei hi a inmil lo hle a, a chhan chu isomer inkara inthlak danglamna hi temperature sang zawkah a rang zawk a ni. Glucose hi aqueous solution-ah hian cyclic isomer pahnih leh open-chain structure angin a awm a. Sucrose hi aqueous solution-ah hian structure pakhat chauh angin a awm a.
Sweetener te hi a hmin lai chauhvin taste buds nen an inzawm a, sweet sensation a siam a, a thlum ber ber a thleng nghal vat a, chutah chuan a bo nghal vat bawk. Cold drink chu ka chhunga an vawn chuan a then chu hmuiah a lo hmin a, a thlum a siam a; hei hi a bo hnuah chuan a ṭhen dang a lo hmin a, chu chuan a thlum chu rei zawk hriat theih a ni. Hetiang thlum nihna hi thlum chi hrang hrangah a inang lo. Sucrose hian taste buds a inzawm chuan second khat chhungin thlumna sang tak a siam a, a sang ber a thleng a, chutah chuan a tlahniam a, second 30 vel hnuah a bo ta a ni. Fructose hi taste buds a inzawm chuan sucrose aiin sweetness sensation chu a hriat rang zawk a, a sang ber a thleng thuai a, chutah chuan a tlahniam a, a bo nghal vat bawk. An pahnih hian an thlum a, an thlum erawh a inang lo; fructose thlum hi thei thlum nen a inhnaih zawk. Hetianga fructose thlum sang leh tlahniam chak lutuk hi hmanna thenkhatah chuan a thatna a ni a, flavoring dangte chu mask lohvin awlsam zawkin a thawk thei a, a then phei chuan flavoring man to tak tak dah belh zat a tihtlem laiin result tha tak a la hmu thei bawk. Glucose hi taste buds nena a inzawm chuan a thlum dan chu sucrose nen a inang a, mahse a sang chho zauh zauh a, a sang ber a thleng a, chutah chuan a tlahniam a, a bo zawi zawi bawk. Glucose solutions hi endothermic a ni a, cooling sensation a siam a, hei hi application thenkhatah chuan duhthusam a ni a; entirnan, sweeteners thenkhatah pawh mint a awm a, chu chuan cooling effect a siam thin. Glucose hi chewing gum-ah hman a ni a; glucose gram khatah tuiah a hmin chuan lumna calorie 25.2 a la a, chu chu sugar zingah a sang ber a ni.
Tunah hian sucrose hi sweetener hman tam ber a ni a, a tlangpuiin 15%–16% velin an hmang thin. Sucrose hian products te chu texture tha tak a pe a, quality sang tak, sweetener man tlawm tak a ni bawk. Sucrose hman zat hian ice cream mixture freezing point a tihniam thei a ni. Starch syrup hian anti-crystallization property leh a thlum zawk avangin ram pawnah sucrose hmun thenkhat thlak nan hman a ni fo a, tunah chuan ram chhunga ice cream siamtute chuan he thil hi an hmang nasa hle a ni. Starch syrup hian sucrose aiin freezing point a nei hniam zawk avangin a tam lutuk hman loh tur a ni; a tlangpuiin sucrose 1/4 vel thlak hi a tha ber. Chutiang a nih chuan starch syrup kg 1.5 hian sucrose kg 1 vel a thlak thei a ni. Sucrose leh starch syrup pahnih hman dun hian ice cream hi a texture tha zawk a, dahkhawm leh phurh chhuah laiin quality a tichhe lo. Sweetness hi thil dang chi leh a tam dan hian a nghawng bawk. Thei tui awmna sorbet, sherbet, emaw thei ice cream tam zawk hian a thlum a ti na a, chu chuan a thlum a ti tlem a, chuvangin thlum zawk dah tel a ngai a ni. Cocoa emaw sweet syrup emaw awmna product, bitter thlum chak tak nei tan chuan ice cream pangngai nena khaikhin chuan sucrose hi 2% atanga 3% vel tihpun a tha. Chubakah, practice atanga a lan dan chuan 20% sugar solution-ah 0.5% salt (sugar awm zat atanga chhut) dah chuan a thlum chak ber a ni. No-fat milk solids tan chuan salt, a tlem chuan a thlum a tipung thei a, a tam chuan a tichak lo thung. A thlum tihchangtlun nan, chi hrang hrang tihpun nan emaw, senso tihtlem nan emaw, sweeteners tam tak, honey, saccharin, cyclamate, meringue, stevia, leh aspartame te chu hman dun a ni. Ice cream siamna atana solids zawng zawng zinga a chanve vel chu sugar hian a huam a, bawnghnute atanga lactose pawh a tel. Sweetener angin sugar hian continuous phase consistency a nghawng a, eng emaw chen chu ice crystal lian tham leh frozen ice cream-a lactose crystallization a nghawng bawk.