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FLORIDA AGRICULTURAL EXPERIMENT STATIONS
Dairy Science Mimeo Report DY69-1
September 12, '96 U E il----
FLAVORING LIME SHERBET
MAY 2 G 1969
E. L. Fouts
I.F.A.S. Univ. of Florida
There are many satisfactory sources of flavoring mater -ri a ew -1
bet. Some are supplied in a convenience package such as number 10 metal
cans, containing enough flavoring ingredients to properly flavor a defin-
ite amount of sherbet mix, usually about 50 gallons. This type of package
is especially desirable for the smaller manufacturer who is willing to pay
a slightly higher price for the convenience of having a premeasured amount
of ingredients available to uniformly flavor a certain amount of a product.
Lime is one of the most popular flavors for sherbets and ices. Persian
limes are grown extensively in Florida and a high percentage of the true-
fruit flavors in frozen desserts, drinks, and drink mixes is obtained from
limes grown in Florida. Lime oil extract from the peel is the prime flavor
ingredient, however, certain other parts of the lime contribute significant-
ly towards the flavor of the resulting products.
Work on flavoring of lime sherbet was done with the thought in mind that
some additional fruit processors might like to process such a standardized
flavor for lime sherbet or that some of the larger frozen desserts manu-
facturers might like to prepare their own flavoring ingredients from lime
The various available lime products which were obtained from a lime pro-
cessor were as follows:
Lime concentrate lime juice concentrated 4.5 to 1.
Lime pulp juice sacs with juice extracted, sugar added.
Lime puree lime pulp and juice with sugar and lime oil added.
Lime oil cold pressed lime oil.
All of these products were from Persian limes. All, except the lime oil,
were in the frozen condition when received.
A standard sherbet mix calculated to contain 1.6% butterfat, 4.8% solids-
non-fat, 18% cane sugar, 8% corn sweetener, .45% stabilizer for a total of
32.85% total solids was made up using 40% cream, skim powder, cane and corn
sugar, gelatin, pectin and water.
In order to check the contribution made by the several individual lime pro-
ducts available, several different flavoring combinations were added to
50 lb lots of the standard sherbet mix. The combinations used were as
______ Mix Number
Ingredient 1 2 3 4
Lime oil (ml) 15 10 10
Green food color (ml) 2 1/2 2 1/2 2 1/2 A commercial
Lime concentrate (gm) 180
Lime pulp (gm) 90 product*
50% Citric acid solution (fl oz) 5 2 1/2 5
* A commercial product containing flavor and color to be added to 49 gal.
of sherbet mix. To this mixture 48 fl oz of 50% citric acid solution
is to be added.
The lots of sherbet mix were flavored as indicated, frozen and whipped to
50% over run, drawn into quart containers and stored in the cold room at
-170F for 48 hours after which they were examined. All lots were consider-
ed to be saleable products, but lots 2 and 4 were thought to possess a more
desirable lime flavor than lots 1 and 3.
Based on the results of the first run, some changes
lations to improve the flavor and two additional 50
were made up and flavored as follows:
were made in the formu-
lb lots of sherbet mix
Ingredients 1 ... 2
Lime oil (ml) 10 10
Green food color (ml) 2 1/2 2 1/2
Lime concentrate (gm) 180 284
50% Citric acid solution (fl oz) 3 1/2 3
After freezing and hardening as previously described, the products were ex-
amined by a tasting panel. While both samples were thought to be acceptable
products, with good to excellent lime flavor, number 2 was considered to be
the better of the two, having a better true-fruit flavor and a more pronounc-
ed acid taste. Based on these findings, the following formula for a commer-
cial lime sherbet flavor is recommended:
Formula for Commercial Lime Sherbet Flavor
Lime oil (ml) 90
Green food color (ml) 22 1/2
Lime concentrate (advp oz) 90
Water Sufficient to make up to 3 qts.
Any desired amount of this mixture may be made at one time. Place mixture
in number 10 cans, seal and keep in frozen storage until used. One number
10 can (3 quarts) of this recommended mixture is sufficient to flavor and
color 450 lb (approximately 50 gallons) of any sherbet mix.
If the mix is to be frozen in a continuous freezer, 27 fluid oz. of 50% cit-
ric acid solution should be added to the 50 gallon batch. If the sherbet is
to be frozen in a 40 quart batch freezer, 3 fluid oz. of 50% citric acid
solution should be added to each 50 lb batch of sherbet mix during the freez-
It may be noted that there is some latitude in the amounts and kinds of in-
gredients used in such a mixture for flavoring lime sherbet. Using the data
given, it should be relatively easy to calculate the cost of the mixture when
individual ingredient costs are known. If necessary, some adjustments could
be made in the suggested formula, using more of one item and less of another
depending on costs, availability, and other factors.
Since this unheated flavoring material is to be added to the sherbet mix af-
ter the mix is pasteurized, great care should be exercised in guarding against
iParman Kendall Corporation. Goulds, Florida.