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.


Fruit Juice Corn Syrup Kiwi Fruit Milk Solid Fruit Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  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

Personalised recommendations