ʻO nā meaʻono i hoʻohanaʻia i ka ice cream,ʻo ia ka sucrose, starch syrup, glucose, fructose, cyclamate, aspartame (APM), etc. ʻO kēia mau meaʻono likeʻole he mau meaʻono likeʻole a me nā waiwai hana, he hopena koʻikoʻi loa ia i ke kala, kaʻala, kaʻono, keʻano, keʻano a me ka mālamaʻana i ka huahana. He ʻokoʻa nā mea ʻono like ʻole i ka ʻono a me nā waiwai ʻē aʻe, e pili pū ana i kā lākou noi, akā ʻaʻohe kūlana ʻepekema no ka hoʻohālikelike. He mea kēia o ka ʻono a me ke aʻalolo. Makemake nā kānaka i ka ʻono o ka sucrose a hoʻohana maʻamau i ka sucrose ma ke ʻano maʻamau e hōʻike i ka ʻokoʻa o nā waiwai pili. I ka manaʻo ʻana he 100 ka ʻono o ka sucrose, ʻo ka ʻono o ka glucose ka haʻahaʻa loa ma 70. ʻO ka Fructose ka mea ʻono loa o nā kō maoli, a ʻo kāna isomer -hexanefructose ʻono loa he 180. Eia naʻe, i loko o ka wai wai, aia ka fructose i ke kūlana kaulike o ʻelima isomers: ʻelua isomers{9} pentachacyclic. ʻO ka -isomer hexacyclic o ka crystalline fructose ka ʻono kiʻekiʻe loa, akā i loko o ka wai wai, hoʻololi ia i nā isomer ʻē aʻe me ka ʻono haʻahaʻa, no laila e hōʻemi ai i kona ʻono. No laila, helu ʻia ka ʻono o ka fructose ma ke ʻano he 120-150, ʻaʻole like ia no ka mea ʻoi aku ka wikiwiki o ka hoʻololi ʻana ma waena o nā isomers i nā wela kiʻekiʻe. Loaʻa ka Glucose i loko o ka hoʻonā wai ma ke ʻano he ʻelua isomers cyclic a me kahi ʻano kaulahao hāmama. Aia ka Sucrose i loko o ka hoʻonā wai ma ke ʻano he hoʻokahi wale nō hale.
Hoʻopili wale ʻia nā mea ʻono me nā ʻono i loko o kahi mokuʻu i hoʻoheheʻe ʻia, e hana ana i kahi ʻono, hiki koke i kona ʻono kiʻekiʻe, a laila nalo koke. Ke paa ka mea inu anu ma ka waha, e hooheheeia kekahi hapa o ia mea iloko o ka kohu, a loaa ka ono; ma hope o ka nalo ʻana, hoʻoheheʻe ʻia kahi ʻāpana ʻē aʻe, no laila e ʻae ʻia ka ʻono no ka manawa lōʻihi. ʻOkoʻa kēia ʻano ʻono i waena o nā mea ʻono like ʻole. Ke hoʻopili ʻia ka sucrose me nā ʻono ʻono, hoʻopuka ia i kahi kiʻekiʻe kiʻekiʻe o ka ʻono i loko o hoʻokahi kekona, hiki i kona kiʻekiʻe, a laila hōʻole, nalowale ma hope o 30 kekona. Ke hoʻopili ʻia ka fructose me ka ʻono, ʻoi aku ka wikiwiki o ka ʻono ma mua o ka sucrose, hiki koke i kona kiʻekiʻe, a laila emi a nalo like me ka wikiwiki. He ʻoluʻolu nā mea ʻelua, akā ʻokoʻa ko lākou ʻono; ʻOi aku ka ʻono o ka fructose i ka ʻono o ka hua. ʻO kēia piʻi wikiwiki a hāʻule o ka ʻono o ka fructose he mea maikaʻi ia i kekahi mau noi, e ʻae ana i nā mea ʻono ʻē aʻe e hana maʻalahi me ka uhi ʻole ʻia, a i kekahi mau hihia, e hōʻemi ana i ka nui o nā mea ʻala pipiʻi i hoʻohui ʻia me ka loaʻa ʻana o nā hopena maikaʻi. Ke hoʻopili ʻia ka glucose me ka ʻono, ʻano like ka ʻono me ka sucrose, akā piʻi mālie ia, a hiki i kahi piko haʻahaʻa, a laila emi a nalo mālie. ʻO ka hopena o ka glucose he endothermic, e hana ana i kahi manaʻo hoʻomaha, kahi waiwai i makemake ʻia i kekahi mau noi; no ka laʻana, aia kekahi mau mea ʻono i ka mint e hana i kahi hopena hoʻomaha. Hoʻohana ʻia ka Glucose i ka nau ʻana; ʻO kēlā me kēia gram o ka glucose i hoʻoheheʻe ʻia i ka wai e ʻai i 25.2 calories o ka wela, ʻo ka mea kiʻekiʻe loa ma waena o nā kō.
I kēia manawa, ʻo ka sucrose ka mea ʻono i hoʻohana pinepine ʻia, hoʻohana maʻamau ma 15%-16%. Hāʻawi ʻo Sucrose i nā huahana i kahi kikokikona maikaʻi a he mea ʻono -kiʻekiʻe, ʻaʻohe kumu kūʻai. Hiki i ka nui o ka sucrose i hoʻohana ʻia ke hoʻohaʻahaʻa i ka pae maloʻo o ka hui ice cream. Ma muli o ka waiwai anti-crystallization a me ka ʻono ʻoi aku ka ʻono o ka starch syrup, hoʻohana pinepine ʻia ia e hoʻololi hapa i ka sucrose ma nā ʻāina ʻē, a ua hoʻohana nui ʻia kēia hana e nā mea hana ice cream home. No ka mea he haʻahaʻa haʻahaʻa haʻahaʻa ko ka starch syrup ma mua o ka sucrose, ʻaʻole pono e hoʻohana ʻia i ka nui; ʻO ka maʻamau, kūpono ke hoʻololi i kahi 1/4 o ka sucrose. I kēia hihia, hiki i ka 1.5 kg o ka starch syrup ke hoʻololi i ka 1 kg o ka sucrose. ʻO ka hoʻohana ʻana i ka sucrose a me ka syrup starch e loaʻa i kahi ʻano ʻoi aku ka maikaʻi no ka hauʻulu a kōkua i ka pale ʻana i ka hōʻino maikaʻi ʻana i ka wā mālama a me ka lawe ʻana. Hoʻopili pū ʻia ka ʻono e ke ʻano a me ka nui o nā mea ʻē aʻe. ʻO ka hapa nui o ka sorbet, sherbet, a i ʻole nā hua hau i loaʻa i ka wai huaʻai he ʻono ʻawaʻawa e hōʻemi ana i ka ʻono, no laila e pono ai ka hoʻohui ʻana i nā mea ʻono. No nā huahana i loaʻa i ka koko a i ʻole ka syrup momona, he ʻono ʻawaʻawa ikaika, ʻoi aku ka maikaʻi o ka hoʻonui ʻana i ka nui o ka sucrose e 2% a 3% i hoʻohālikelike ʻia me ka ice cream maʻamau. Eia kekahi, ua hōʻike ʻia ka hoʻomaʻamaʻa ʻana i ka hoʻohui ʻana i ka paʻakai 0.5% (ma muli o ke kō i loko o ke kō) i kahi hoʻonā kōpaʻa 20% e loaʻa ai ka ʻono ikaika loa. No ka -mea paʻakai waiu momona ʻole, hiki i nā paʻakai, ma nā mea liʻiliʻi, hiki ke hoʻonui i ka ʻono, ʻoiai ka nui o nā mea e nāwaliwali ai. No ka hoʻomaikaʻi ʻana i ka ʻono, hoʻonui i nā ʻano like ʻole, a hōʻemi paha i nā kumukūʻai, hoʻohana ʻia nā mea ʻono e like me ka meli, saccharin, cyclamate, meringue, stevia, a me aspartame i hui pū ʻia. ʻO ke kō ma kahi o ka hapalua o ka nui o nā mea paʻa i loko o ka ice cream, me ka lactose mai ka waiū. Ma ke ʻano he mea ʻono, pili ke kō i ke kūpaʻa o ka manawa mau a, i kekahi ʻano, hoʻololi i ka nui o nā kristal hau a me ka crystallization o ka lactose i loko o ka hau hau hau.