Ice Cream pp 265-273 | Cite as

Sherbets, Sorbets and Ices

  • Robert T. Marshall
  • H. Douglas Goff
  • Richard W. Hartel


A sherbet is a frozen foam made from water, nutritive sweeteners, fruit or fruit flavoring, fruit acid, milk solids, stabilizer, and coloring. Sherbets contain 1-2% milk fat (no other fat permitted) and at least 1% NMS with the total milk solids between 2 and 5% (U.S. Standards: 21 CFR 135.140). Standards in other countries may vary; e.g., in Canada not more than 5% milk solids, including milkfat, are permitted. This acidic food, when characterized by a fruit flavor, has a minimal titratable acidity of 0.35% calculated as lactic acid. The final weight per gallon must be at least 6.0 lb.


Sugar Sucrose Corn Foam Acidity 


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  1. IICA. 1999. Supermarket sales of sherbet by flavor. A Nielsen Marketing Survey. The Latest Scoop, p. 38. Int’l Ice Cream Assn., Washington, DC.Google Scholar
  2. Titus, D. 2000. Smoothies! The Original Smoothie Book-Recipes from the Pros. Juice Gallery Multimedia, Chino Hills, CA.Google Scholar

Copyright information

© Springer Science+Business Media New York 2003

Authors and Affiliations

  • Robert T. Marshall
    • 1
  • H. Douglas Goff
    • 2
  • Richard W. Hartel
    • 3
  1. 1.University of Missouri-ColumbiaColumbiaUSA
  2. 2.University of GuelphWellingtonCanada
  3. 3.University of WisconsinMadisonUSA

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