Repository: UIHistories Project: War Publications - WWI Compilation 1923 - Article 40 [PAGE 2]

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ROULA* NO. 219

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forming equal parte of dextrose and levuloae. Tin; following formul a afcintf invert sugar syi

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I'onndB of sugar

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l t pounds of water fiO irranis of po^lercd tartaric

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minutes. If hoiled longer than 35 minutes, the syrup darkens in color and a flavor develops which lends to make the syrup resemble glucose syrup, and this is somewhat undesirable. This solution boils at a temperature of about 221 decrees Fahrenheit. A steam pressure kettle can be used very satisfactorily or an open candy kettle over a steady (ire mav be used. ]f the solution is boiled too vigorously, there will be too Urge a loss by evaporation. Ordinarily the loss will be from 3 to 5 percent. The above formula should make 140 pounds of syrup, and if there is considerable loss due to evaporation, the syrup can be.brought up to this weight by the addition of water. The resultant invert sugar syrup is not unlike strained honey in appearance and taste. It contains about 71.4 percent of sugar and it tastes considerably sweeter than a sugar syrup of the same strength. I t does not crystallize, and it mixes readily witK the ingredients of the ice cream. It can be used in the same proportions as sugar, the amount necessary for ten gallons of ice cream being 6.5 to 7 pounds. I t gives very satisfactory results in freezing and a pleasant flavor in the finished product. I t can be readily seen that by using the above method the sugar supply can literally be stretched, for with only 71.4 percent as much sugar as is now being used in ice cream, the same degree of sweetness can be obtained. A further saving of sugar can be accomplished by substituting either corn sugar or glucose for part of the invert sugar syrup. Neither of these substitutes can be used to totally replace the sugar or invert sugar because of the undesirable flavors which are imparted to the ice cream when used in such amounts. However, they can be used to replace from 25 to 40 percent of the syrup, depending upon the quality of these products. Neither glucose nor corn sugar is as sweet as cane sugar, so that it is not possible to use either of them to replace cane sugar pound for pound. Glucose is about 60 percent and corn sugar is about 80 percent as sweet as cane sugar. The United States Department of Agriculture has permitted the use of these sugar substitutes providing that the consumer is properly informed that such substitution has been made. Some of the state food departments have taken the same attitude, whereas others have not as yet given any decision on .this question. Conserving sugar at this time is not only meeting the demands of the ice cream business, but it is also a patriotic duty.

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