Problem 7 (Using Liquid Sweeteners)

Desired: 100 kgs. of mix testing 12% fat, 11% MSNF, 14% sucrose, 3% corn syrup solids, 0.35% stabilizer, 0.15% emulsifier.

On hand: Cream 40% fat; milk 3.5% fat; condensed skim milk 35% solids; liquid sucrose 66% solids; regular conversion corn syrup 80% solids; stabilizer; emulsifier.

Solution via the Serum Point Method:

1. Calculate the pounds of condensed skim first, but determine serum of the mix as follows:

(a) Find the amount of liquid sucrose that must be added to provide 14 kg of sucrose solids:

14 kg sucrose x 100 kg liq. sucrose/66 kg sucrose = 21.21 kg.

(b) Find the amount of corn syrup that must be added to provide 3 kgs. of corn syrup solids:

3 kg solids x 100 kg liq. css/80 kg solids = 3.75 kg.

Serum of the mix is found by adding together the percentage of fat, liquid sucrose, liquid corn syrup, stabilizer and emulsifier and subtracting from 100:

  • 12.00 kg fat
  • 21.21 kg liquid sucrose
  • 3.75 kg corn syrup
  • 0.35 kg stabilizer
  • 0.15 kg emulsifier

Total 37.46 kg

100 - 37.46 = 62.54, the serum of the mix

Use formula:

(SNF needed - ( serum of mix x .09 )) / (% SNF in Cond. skim - 9) x 100

Substituting we have:

(11 - ( 62.54 x .09 )) / (35 - 9) x 100 = 20.65 kg of condensed skimmilk

2. Liquid sucrose required = 21.21 kg.

3. Liquid corn syrup required = 3.75 kg.

4. Stabilizer required = 0.35 kg.

5. Emulsifier required = 0.15 kg.

6. Find the amount of milk and cream needed:

100 - (20.65 + 21.21 + 3.75 + 0.35 + 0.15) = 53.89 kg.

7. Find the amount of cream needed by formula:

((kg fat needed - (kg cream and milk needed x (% fat in milk/100)))/(% fat in cream - % fat in milk)) x 100

Substituting we have:

(12 - ( 53.89 x 3.5/100 ))/(40 - 3.5) x 100 = 27.69 kg of cream.

8. Find the amount of milk required:

53.89 - 27.69 = 26.20 kgs. of milk.

PROOF:

Ingredient Total wt. (kg) Wt. of Fat (kg) Wt. of SNF (kg) Wt. of Sugar (kg) Wt. of Total Solids (kg)
Cream 27.69 11.08 1.50 -- 12.58
Milk 26.20 0.92 2.27 -- 3.19
Cond. Skim 20.65 -- 7.23 -- 7.23
Sucrose 21.21 -- -- 14.00 14.00
Corn syrup solids 3.75 -- -- 3.00 3.00
Stabilizer 0.35 -- -- -- 0.35
Emulsifier 0.15 -- -- -- 0.15
Totals 100.00 12.00 11.00 17.00 40.50

Note: 12% fat + 11% snf + 14% sucrose + 3.0% css + 0.35% stab + 0.15% emul. = 40.5% TS