Mango ice popsicle

You may also like...

3 Responses

  1. Douglas Baer says:

    Hello Anders,
    I am a novice ice pop,and paleta producer.
    Is their a standard sugar content for an ice pop that will insure a consistent product? I have seen individuals using a refractometer to measure sugar content. I am familiar with the egg test, but will it work for ice pops?
    I have a fb page, Chill Out Pops, but no website.
    Thank you,
    Doug Baer
    Chill Out Pops

    • Anders says:

      Hello Douglas,

      Chill Out Pops sounds like a very nice initiative 🙂
      I take it that your question focuses on a sugar content that will ensure a nice consistency/structure (thus leaving any regulatory standards that possibly might apply aside).

      The short reply to your question is “no”, mainly because ice pops can differ so much when it comes to content.
      Some are little more than water and non-solid flavours, others are basically ‘standard ice cream’ on a stick (which you, as paleta producer, obviously know already). If you work with ice pops mainly based on water, you could surely use the Egg test (or get yourself more expensive equipment to find the right sorbet-balance). In case you would like to experiment and find a “unitarian” one size fits (almost) all-formula suitable for your own particular ice pops, starting out with a combined sugar amount of around 20% might be a good first step (I have seen commercial formulas for water ices calculated on a combined recommended sugar amount in the range of about 17-26 %; depending on the other ingredients. I do not know your exact circumstances, but do keep in mind that these commercial formulas usually add some extra sugar to help ensure better durability – in case you count on a high turn-over/short anticipated shelf-life, this might not necessarily be so interesting for you). If you work with ice pops more akin to ‘normal ice cream’ (as opposed to ‘water ices’) then you won’t be helped by the Egg test. Then, you would basically have to calculate sugar amounts pretty much in the same way you would with ‘normal ice cream’.

  2. Douglas Baer says:

    Thank you for the prompt, informative response.
    Your feedback was much appreciated.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.