Importance of problem: The ice cream industry continually faces the problem of improving its frozen desserts. At the present time corn syrup solids are being used to supplement milk serum solids to improve the body and texture of these products. One of the problems is to increase the total solids content of frozen desserts without increasing sweetness or developing sandiness in the finished product. There is a limit to the amount of milk serum solids that can be used because of the danger of sandiness and the cost . The use of corn syrup solids helps to overcome these limiting factors. The corn syrup solids product now used contains a dextrose equivalent of 42. The corn products manufacturers are beginning to make a product with different dextrose equivalents with different degrees of sweetness. Modifications of DE 42 contain dextrose equivalents of 24 and 31 and will add corn syrup solids of different dextrose equivalents or degrees of sweetness to these frozen desserts. Robert L. Lloyd defines dextrose equivalent as follows: The percentage of reducing sugars present on a dry basis indicates the degree to which conversion has been carried in the hydrolysis of starch. Dextrose has a DE of 100 and is used as the standard. The lower the dextrose equivalent of a product the less the sweetening power. Purpose of problem: 1. To determine the optimun amounts of corn syrup solids to use in building body and texture in frozen desserts without impairing flavor. 2. To determine the comparative value of different amounts of DE 31, DE 24, and DE42.