1955•Advances in chemistry seriesRequires access
Sugar in Frozen Foods
William F. Talburt
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Abstract
Substantial changes in the use of sugars by the frozen food industry have occurred during the past 30 years. The most noticeable trends have been toward the use of lower percentages of sugars, made possible through the use of more rapid freezing schedules, and toward the use of a greater variety of sweetening agents. In 1950 the frozen food industry used approximately 94,000,000 pounds of sweetening agents.