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Fructose is the endurance sweetener

Check out this great article on fructose:
The farther you have to go, the more you’ll want to consider pure crystalline fructose. Because fructose, compared to glucose, helps the energy store in the muscles last longer.

Endurance and Muscle Glycogen. Carbohydrates stored in the body’s muscles are referred to as muscle glycogen. The more muscle glycogen available during sustained exercise, the greater the potential for improved endurance.

Sugars and Glycogen Storage. The various sugars have different effects on muscle glycogen depletion rates. Glucose, for example, provides a quick spurt of energy, but also triggers the release of insulin. This actually increases the depletion of muscle glycogen and also suppresses the conversion of fat to energy.

Fructose and Glycogen Storage. Taking fructose before exercise, compared to glucose, results in a much lower rate of muscle glycogen depletion. Because fructose does not cause a rapid rise in either blood sugar or insulin. It provides a steadier supply of blood sugar and helps the store in the muscles last longer. This carries the potential for greater endurance during exercise.

The Glycemic Edge. In recent years, emphases has been placed on the glycemic index in the evaluation of dietary carbohydrates. Glucose, which creates the greatest rise in blood sugar and insulin, has been assigned a glycemic index of 100. Foods which behave most like glucose have high index numbers. Fructose, however, has an index of 20, one of the lowest of the 63 carbohydrates on the list, and in this regard can be said to offer a “glycemic edge.”

 

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Two Magic Numbers for Frozen Yogurt

The correct temperature setting on your soft-serve machine is critical for making a good frozen yogurt product and for extending the life of your mix. Every frozen yogurt shop owner should have a good food thermometer like this one: https://frocup.com/product/digital-thermometer/

Use a thermometer to check the temperature in the hopper (the reservoir where you pour the mix) and the temperature of the product when you dispense it from the machine.

Magic Number #1

Hopper Temperature = around 35 degrees F (between 34 to 39 degrees)

The hopper temperature is critical for keeping the product fresh The temperature in the hopper should be under 40 degrees F. Any warmer and the product can go bad. It should also be warmer than 32 degrees or else the product in the hopper will freeze. If you see the product freezing in the hopper, just raise the temperature a degree or two.

Magic Number #2

Finished Product Temperature = 17-19 degrees F

The temperature of the product when it is dispensed should be between 17-19 degrees F. This would also be the temperature of the freezing cylinder. Because Nanci’s Frozen Yogurt use pure fruit sugar, the temperature for our mixes needs to be a little lower than for cane sugar mixes. A sugar mix might come out stiff at 22 degrees, but Nanci’s mixes are better at around 18 degrees. This can easily be adjusted on your machine – just consult your manual or contact the manufacturer if you need help.

If your product ever comes out wet, soupy, or melted then you need to lower the temperature. Frozen yogurt should come out stiff, creamy, and frozen (not wet). It’s amazing what a difference a couple of degrees makes.