Mix Properties – Sucrose Equivalents Calculator

If freezing characteristics are to be calculated then the sucrose equivalents will need to be determined using the Sucrose Equivalents Calculator. Using the Sucrose Equivalents Calculator, the user can enter all information necessary to evaluate a formula: total fat, sucrose solids, skim milk solids, whey solids, and individual ingredient information such as whey protein concentrate solids, corn syrup solids, etc.

To view the Sucrose Equivalents Calculator:
Click the View button and select Sucrose Equivalents and Composition Calculator.

The Sucrose Equivalents Calculator appears.

Enter all information necessary to evaluate a formulation, e.g. total fat, sucrose solids, skim milk solids, whey solids, and individual ingredient information such as whey protein concentrate solids, corn syrup solids, etc. in the spaces provided (I). If you would like more information on the importance of this information refer the section on Frozen Desserts – Formulating for Freezing Characteristics.

Once the formula information is entered. Select the mix number (J) and press the Transfer button (K) to transfer the information to the Mix Properties section. The current information in the Mix Properties section is listed at the bottom of the calculator (L). Once the transfer is completed the following message will appear.

Press the Return button to return to the Mix Properties section.

Note: If the protein content or dextrose equivalent (DE) of the ingredient is not the same as the one you are entering, click on the cell showing the content and change it (M in figure below). For example 36 DE corn syrup could be changed to 42 DE.