Natural sweeteners hian chi hnih a huam ber a, chungte chu sugar alcohols (sorbitol leh erythritol ang chi) leh non-sugar alcohols (steviol glycosides leh mogrosides ang chi) te an ni. Calorie hniam leh glycemic index hniam te an ni a, mahse ei tam lutuk erawh chu pumpelh tur a ni.
Starch syrup hi hman fo a nih avangin a freezing point hi sucrose aiin a hniam zawk a, chuvangin tam taka hman loh tur a ni. A tlangpuiin sucrose 1/4 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 te hi hman dun a nih chuan ice cream hi a texture a tha zawk ang a, a dahkhawm leh phurh chhuah laiin quality a tihchhiat loh nan a thatna a nei bawk. A thlum pawh hi raw material dang chi emaw, a zat emaw hian a nghawng bawk. Sorbet, sherbet, emaw thei ice cream tam zawk, thei tui awmna hian acidity a neih avangin a thlum a tlahniam a, chuvangin chutiang chuan sweeteners dah tel a ngai a ni. Cocoa emaw sweet juice 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 te hian a thlum a tipung thei a, a tam chuan a tichak lo thei 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.
Baidu Encyclopedia-in a tarlan dan chuan natural sweeteners hian thing emaw microbial metabolite atanga lo chhuak thil thlum tak takte a kawk a, sugar alcohol leh non-sugar alcohol-ah te then theih a ni. Sugar alcohol-ah hian sorbitol (50%-70% sucrose thlum) leh erythritol (60%-70% sucrose thlum) te a tel a, sugar ni lo alcohol-ah chuan steviol glycosides (sucrose thlum a let 150-300) leh mogrosides (sucrose thlum a let 240) te a tel thung.