What is PAC in Gelato? Anti-Freezing Power Explained

PAC (Italian: Potere Anti Congelante, "anti-freezing power") measures how strongly the sugars and other dissolved solids in a gelato recipe lower the freezing point of the water in the mix. Higher PAC means more water remains liquid at any given temperature — softer, more scoopable product. Professional gelato targets PAC 220–280; sorbetto targets 280–340. It is the single most important number a gelataio adjusts to get the texture right.

What PAC Measures

Figure 1 — pac scale reference..

When you dissolve sugar in water, the freezing point drops. The amount of drop depends on how many molecules of sugar are dissolved (technically: the molality of the solution). Different sugars depress the freezing point by different amounts per gram — and PAC is the standardized number we use to compare them.

PAC is referenced against sucrose, which is set at PAC = 100. A sugar with PAC 190 (like dextrose or fructose) is roughly twice as effective at lowering the freezing point as sucrose, gram for gram. A sugar with PAC 50 (like glucose syrup DE38) is half as effective.

PAC Values of Common Sugars

These values are the consensus figures used in Italian artisan gelato balancing software and in the Gelato Naturale methodology by Gianpaolo Valli. Small variations between suppliers exist; when in doubt, check your specific spec sheet.

Ideal PAC Range for Gelato and Sorbetto

Quick reference. Gelato: PAC 220–280. Sorbetto: PAC 280–340. Lower end for richer, fattier recipes (fior di latte, custard); upper end for chocolate, nuts, and fruit-forward recipes that need extra structural softness.

A balanced gelato sits inside the 220–280 range. Below 220 the product comes out too hard at standard service temperatures (−12 to −14°C); above 280 it slumps and loses structure in the showcase. Sorbetto needs higher PAC because there is no fat to provide soft structure — typically 290–320.

How to Calculate PAC

Add up the PAC contribution of each ingredient: ingredient weight × ingredient's PAC value, divided by 100. Sum across all ingredients in a 1000 g mix to get the recipe's PAC.

Example for a simplified recipe with 200 g sucrose, 50 g dextrose anhydrous, and 750 g of dairy (containing roughly 40 g of lactose):

Sucrose:  (200 × 100) / 100 = 200
Dextrose: (50 × 190) / 100 = 95
Lactose:  (40 × 100) / 100 = 40
Total PAC for the 1000 g mix = 335 (out of range — too soft)

In practice, never do this by hand for production. Use the PAC Calculator — paste any recipe and see PAC update live as you change ingredient weights.

How to Adjust PAC in Your Recipe

If your recipe is too hard (PAC too low), replace a portion of sucrose with dextrose. Each gram of sucrose swapped for dextrose raises PAC by 0.9 points without changing total sugar weight. Common move: swap 20% of sucrose for dextrose, recalculate, repeat.

If your recipe is too soft (PAC too high), do the reverse — reduce dextrose or fructose, increase sucrose. Or swap inverted sugar for sucrose (PAC 190 → 100 for the same sweetness).

For sorbetto, also consider that the natural sugars in your fruit purée contribute to PAC. Strawberry purée at ~6% sugar adds roughly 11 PAC points per kg of mix at 400 g of purée. Always include fruit sugars in your calculation or your sorbet will come out softer than expected.

Related Concepts

• POD (Potere Dolcificante / sweetness power)
• MSNF (Milk Solids Non-Fat)
• Total Solids
• Overrun
• Dextrose and sucrose
• Complete professional gelato guide

Build a balanced recipe. Open the Free Gelato Balancing App and watch PAC, POD, Total Solids, MSNF and fat update live as you change ingredient weights. Free, web-based, no install.