Alcohols & Liqueurs
Alcohol 96°Alcohol 96° is food-grade rectified ethanol (96% ethanol by volume, roughly 94% by weight, the balance water). In gelato it acts as a pure freezing-point depressant, adding no solids and no sweetness, only a very large anti-freezing (PAC) contribution used in trace amounts.Amaretto LiqueurAmaretto is a sweet Italian almond-flavored liqueur (~28% ABV) built on apricot kernels and/or almonds with a heavy sucrose load (~51-52 g sugar per 100 g). In gelato it is a dual-action ingredient: a potent freezing-point depressant from its alcohol plus a flavor and sweetness carrier.CachaçaCachaça is a Brazilian spirit distilled from fermented fresh sugarcane juice, bottled at 38-48% ABV. In gelato it works as a pure anti-freeze and flavor agent: its ethanol strongly depresses the freezing point (very high PAC) while contributing no sugar, fat, milk solids, or sweetening power.CointreauCointreau is a premium French triple sec orange liqueur bottled at 40% ABV, made from sweet and bitter orange peel distillates. In gelato it is a flavoring and a powerful freezing-point depressant, adding sharp orange aroma while its high alcohol dramatically raises PAC and keeps the mix soft.RumRum is a distilled sugarcane spirit (typically 40% ABV) used as a flavoring in gelato. It carries essentially no sugar, fat, or protein, but its ethanol is an extremely powerful freezing-point depressant, so it sharply raises PAC and softens the gelato while adding zero sweetness (POD 0).
Baked & Prepared
CroissantCroissant is a laminated wheat-and-butter pastry used as a flavor base and inclusion in gelato, contributing about 77% solids, 21% butterfat and a lightly caramelized, buttery character. In a gelato mix it behaves as a fat- and starch-rich solid with modest sugar.Ladyfinger BiscuitLadyfinger biscuits (Italian savoiardi) are light, dry, egg-based sponge fingers of flour, eggs and sugar. In gelato they serve as a crunchy or soaked inclusion, most famously in tiramisu-style flavors, adding sweetness, sponge texture and a baked, eggy note.Peanut Brittle (Paçoca)Peanut brittle (Brazilian paçoca) is a hard or crumbly confection of roasted peanuts and caramelized sucrose. In gelato it works as a flavor paste, swirl, or crunchy inclusion, adding roasted-nut fat, protein, and a burst of sweetness.
Biscuit / Cookie
Chocolate & Cocoa
Chocolate Powder 50%Chocolate Powder 50% is a sweetened dark-chocolate powder, roughly half sugar and half cocoa mass (about 50% cocoa). In gelato it delivers cocoa flavour, cocoa-butter fat, and a heavy dose of sucrose in a single dry ingredient, so it must be counted in the sugar balance rather than treated as a neutral flavouring.Cocoa PasteCocoa paste (also called cocoa mass or chocolate liquor) is 100% ground roasted cocoa beans, roughly half cocoa butter and half non-fat cocoa solids. In gelato it delivers deep, unsweetened chocolate flavor and fat without adding any sugar.Cocoa Powder 10-12%Cocoa Powder 10-12% is lightly-pressed, unsweetened cocoa retaining 10-12% cocoa butter. In gelato it delivers concentrated chocolate flavor and color while adding roughly 96% total solids, so it is the workhorse solid for chocolate-flavor bases.Cocoa Powder 11% FatCocoa Powder 11% Fat is a highly-defatted natural cocoa powder (10-12% cocoa butter) used to deliver deep chocolate flavor and color to gelato without adding significant fat or sugar. It contributes total solids, protein and cocoa fiber to the mix.Cocoa Powder 22/24Cocoa Powder 22/24 is defatted, unsweetened cocoa retaining 22-24% cocoa butter after pressing. In gelato it is the primary flavor and color base for chocolate and stracciatella, delivering intense cocoa notes plus fat and fine insoluble solids that build body.Cocoa Powder 22% FatCocoa Powder 22% Fat is a high-fat ("breakfast") natural cocoa powder that carries the deep chocolate flavor of a gelato while adding cocoa butter and defatted cocoa solids to the mix. In gelato it supplies fat and total solids but contributes essentially no sweetness or freezing-point depression.Dark Chocolate 60%Dark chocolate at 60% cacao is a compound of cocoa mass, extra cocoa butter and sucrose, delivering roughly 38% fat, 38% sugar and near-total solids. In gelato it is the primary flavor and structure builder for chocolate flavors, adding cocoa fat, cocoa solids and sweetness in one ingredient.Dark Chocolate 70%Dark chocolate 70% is a couverture made from roughly 70% cocoa (cocoa mass plus cocoa butter) and 30% sucrose. In gelato it is both a flavour base and a heavy contributor of fat and solids, so it must be balanced against the recipe's sugars and other fats rather than treated as a mere flavouring.Dark Chocolate 90%Dark chocolate 90% is a high-cacao couverture made almost entirely of cocoa mass and cocoa butter with minimal added sugar. In gelato it is a flavor and fat/solids builder rather than a sweetener, delivering intense bitterness, dense body, and structure while contributing almost nothing to sweetness or anti-freezing power.Milk Chocolate 33.7%Milk chocolate couverture with about 33.6-33.7% cocoa solids, roughly 36% total fat, 20-21% milk solids and sugar as its largest single ingredient (approx 43% sucrose). In gelato it is both a flavor base and a structural contributor, delivering cocoa butter, milk fat, milk solids and sweetness in one ingredient.Milk Chocolate 40%Milk chocolate 40% is a milk chocolate couverture made with 40% cocoa content (cocoa mass plus cocoa butter), sugar and milk solids. In gelato it delivers rich, mellow milk-chocolate flavour while adding substantial fat, sucrose and lactose that must be accounted for when balancing the mix.White ChocolateWhite chocolate is a cocoa-butter confection of sugar, milk solids and cocoa butter with no cocoa mass, so it is pale ivory rather than brown. In gelato it acts as a combined fat, sugar and dairy-solids carrier that adds body, sweetness and a soft, creamy freezing behaviour.
Coffees, Teas & Aromatics
Acacia HoneyAcacia honey is a pale, slow-crystallizing monofloral honey from black locust (Robinia pseudoacacia) blossom. In gelato it acts as a liquid invert-type sweetener, delivering high anti-freezing power and a soft, scoopable texture with a delicate floral aroma.Chestnut HoneyChestnut honey is a dark, intensely aromatic monofloral honey from Castanea sativa blossom, prized for its bitter, tannic, slightly resinous flavor. In gelato it acts as an inverted-sugar sweetener plus a bold flavor, boosting anti-freezing power and adding a distinctive amber, wildwood character.Cinnamon PowderCinnamon powder is dried, ground inner bark of Cinnamomum trees, used as an aromatic flavoring in gelato. It is a dry solid (~89% solids, ~10% moisture) added in tiny amounts, so it acts purely as a flavor and pigment input rather than a structural or sweetening ingredient.Cocoa PowderCocoa powder is defatted, ground cocoa solids from roasted cacao beans, used to give gelato its chocolate flavor, color and body. It is a plant ingredient rich in fat, protein and fiber, and contributes almost no sweetening or anti-freezing power.EspressoEspresso is a concentrated brewed coffee (roughly 2% dissolved solids as poured) used as a natural flavoring liquid in coffee gelato. It carries no sugar and negligible fat, so it acts essentially as flavored water in the mix.Espresso (Rich)Rich espresso is a concentrated coffee brew (about 10% dissolved solids, roughly 90% water) used in gelato purely as a flavor and water contributor. Its solids are mostly non-sugar, non-fat compounds, so it adds intense coffee character with almost no sweetening or fat-building power.Instant CoffeeInstant (soluble) coffee is spray- or freeze-dried brewed coffee reduced to a ~97% solids powder. In gelato it is a pure flavor and non-sugar solids source, delivering intense coffee flavor and color with almost no fat, no sugar, and negligible effect on freezing point.MintMint (Mentha) is an aromatic herb used in gelato as fresh leaves or extract. About 85% water with roughly 14-15% total solids and negligible free sugars, its role is purely flavor and aroma, not structure.Nutmeg PowderNutmeg powder is the ground seed kernel of Myristica fragrans, a warm, aromatic spice roughly 36% fat and rich in essential oils. In gelato it is a pure flavoring: used at a pinch, it adds warm spice character with essentially no effect on sweetness or freezing point.Orange Blossom HoneyOrange blossom honey is a pale, citrus-scented monofloral honey from Citrus spp. bloom. In gelato it acts as a highly anti-freezing invert-sugar sweetener that adds floral aroma, softness, and body.Orange ZestOrange zest is the fresh, finely grated outer colored peel (flavedo) of the sweet orange, prized for its intense citrus aroma. In gelato it is a flavoring and aromatic ingredient rather than a structural one, used in trace amounts to add bright orange top-notes.Vanilla BeanVanilla Bean is the whole cured pod of the orchid Vanilla planifolia, prized for aromatic vanillin and its speckled seeds. In gelato it is a flavoring used in trace amounts, contributing aroma and visible black specks rather than meaningful solids or sugar.Vanilla Paste (Vanilla Brasil)Vanilla Brasil Pasta de Baunilha Natural is a water-based natural vanilla paste carrying real vanilla extract and seeds. In gelato it is a pure flavoring: dosed at well under 1%, it adds aroma and visible seed specks without meaningfully changing sugar, solids or freezing behavior.Wildflower HoneyWildflower (multifloral) honey is a natural invert-type sweetener made mostly of fructose and glucose (~82% sugars, ~17% water). In gelato it acts as a high-PAC sugar and aromatic, boosting softness and scoopability while adding floral flavor.
Dairy & Eggs
Buffalo MilkBuffalo milk is whole milk from the water buffalo (Bubalus bubalis), roughly twice as rich in fat and total solids as cow milk. In gelato it acts as a naturally concentrated dairy base, delivering high fat and milk solids for a dense, creamy body.Condensed MilkSweetened condensed milk is cow's milk concentrated by evaporation with roughly 44-45% added sucrose, giving a viscous, intensely sweet dairy syrup that is about 73% solids. In gelato it delivers milk solids, fat and sugar simultaneously in one shelf-stable ingredient.Condensed Milk (Dense)Dense sweetened condensed milk is whole milk concentrated with added sucrose to about 74% solids. In gelato it is a concentrated source of sugar, milk-solids-non-fat and dairy flavor, contributing sweetness, body and a caramel-leaning dairy note in one ingredient.Cow RicottaCow ricotta is a soft, fresh whey cheese made from cow's milk, rich in milk protein and fat with low sugar. In gelato it supplies MSNF, fat, and a fresh-dairy tang while adding almost no sweetness or anti-freezing power.Cream CheeseCream cheese is a soft, unripened fresh cheese made from cream and milk, roughly 34% fat, 6% protein and 54% water. In gelato it delivers cheesecake flavor plus richness, body and a subtle lactic tang.Cream Cheese (Fresh)Cream cheese is a soft, unripened fresh cheese made from cream and milk, legally at least 33% milkfat and no more than 55% moisture. In gelato it acts as a rich dairy that raises fat and milk-solids, adds lactic tang, and defines cheesecake-style flavors.Creme FraicheCreme fraiche is a thick, matured cream cultured with lactic bacteria, typically standardized to 30% fat. In gelato it acts as a tangy, high-fat dairy component that enriches body while adding a gentle acidic note.Dulce de Leche (Can)Dulce de leche is a caramelized, sweetened concentrated-milk paste (about 71% solids) used as a ready-made flavor base in gelato. It contributes dairy solids, sucrose, fat and deep Maillard flavor in one ingredient.Dulce de Leche RoccaDulce de Leche Rocca is a caramelized sweetened-milk paste (Brazilian doce de leite from Minas Gerais). In gelato it acts as a dairy-based flavor and variegate, delivering deep caramel notes, high sugar, milk solids and a small amount of milk fat.Egg YolkEgg yolk is a fat- and protein-rich emulsifier used in custard-style gelato (crema). It is about 50% solids, ~32% fat and ~16% protein, and its natural lecithin binds fat and water for a smoother, richer body.Fresh Cream 35%Fresh cream 35% is fluid dairy cream standardized to 35% milkfat, roughly 41% total solids and 59% water. In gelato it is the primary source of butterfat and a natural carrier of milk solids-not-fat, delivering richness, body and a smooth, warm mouthfeel.Fresh Cream 38%Fresh cream at 38% fat is the fluid dairy cream separated from whole milk, prized in gelato as the primary source of butterfat and rich, milky body. It contributes fat, milk solids-non-fat, and a small amount of lactose.Greek YogurtGreek yogurt is strained (concentrated) fermented milk with roughly double the protein and about half the sugar of regular yogurt. In gelato it adds fresh tang, protein-rich body and total solids while contributing almost no sweetness and only mild anti-freezing power.Heavy Cream 35%Heavy cream is the concentrated fat fraction of cow's milk, standardized here to 35% milk fat with roughly 5-6% milk solids-not-fat and the balance water. In gelato it is the primary carrier of butterfat, building richness, body and flavour release while adding almost no sweetness.Heavy Cream 40%Heavy cream standardized to 40% milkfat is the primary fat carrier in a gelato base. It delivers rich milkfat plus a small amount of milk solids-not-fat and lactose, with almost no sweetness and very little anti-freezing power.Heavy Cream 45%Heavy cream standardized to 45% milkfat is a high-fat dairy cream used to raise fat and richness in gelato and ice cream. Beyond fat it carries about 4.7% milk solids-not-fat (protein, lactose, minerals) and roughly 50% water.Heavy Cream 48%Heavy cream at 48% butterfat is a high-fat dairy cream used as the primary fat source in gelato and ice cream. It delivers rich milk fat plus a small amount of milk solids-not-fat (protein, lactose, minerals) while contributing little added water.KefirKefir is a tangy fermented-milk drink cultured with kefir grains, a symbiotic community of lactic acid bacteria and yeasts. Compositionally it is close to milk, so in gelato it behaves like a tangy milk: it contributes non-fat milk solids and water, modest fat, residual lactose, and a bright lactic acidity.MascarponeMascarpone is an Italian fresh cream cheese with very high butterfat (~44%) and only modest protein and lactose. In gelato it acts as a concentrated dairy fat and richness booster, adding body, creaminess and a subtle tangy dairy note.Mascarpone (Fresh)Mascarpone is a rich Italian fresh cheese made by acidifying cream, with about 44% fat and 52% total solids. In gelato it acts as a concentrated dairy-fat and flavor ingredient, adding body and a creamy tang while contributing almost no anti-freezing power.Milk BaseMilk Base is a balanced Italian-style gelato white base (base bianca): the milk, cream, sugar, milk-solids and stabilizer portion of a mix, ready to be flavored. At about 39.5% total solids, 7.7% fat and 10.8% milk solids-not-fat, it is the neutral foundation on which pastes, fruit and other flavors are built.Milk Protein Concentrate 85Milk Protein Concentrate 85 (MPC85) is a high-protein dairy powder containing about 81% milk protein (as-is, 85% on a dry basis) with very low lactose. In gelato it is a concentrated source of milk solids-non-fat and protein, boosting body, emulsion stability and creaminess without adding fat or significant sugar.Natural YogurtNatural yogurt is plain, unsweetened whole-milk yogurt: fermented milk that is about 88% water and 12% solids (milkfat, protein, lactose and minerals). In gelato it adds fresh acidic tang, light body from milk solids, and a small anti-freezing contribution from lactose.Non-Fat Dry MilkNon-fat dry milk (NFDM), also called skim milk powder, is spray-dried skimmed milk with roughly 97% solids: about 36% protein, 52% lactose and 8% minerals. In gelato it is the primary source of milk solids-not-fat (MSNF), building body, binding free water and improving texture.Non-Fat YogurtNon-fat (skim-milk) plain yogurt is fermented skimmed milk with essentially no fat (about 0.2%), roughly 14% total solids and 5.7% protein. In gelato it is the defining ingredient of frozen-yogurt bases, supplying tang, milk solids and lactose while keeping fat close to zero.ParmesanParmesan is a hard, aged cow's-milk cheese prized for its intense umami, high protein and near-total absence of lactose. In gelato it is a savory/gastronomic ingredient that adds milk fat, dense body and salt-driven flavor rather than sweetness.QuarkQuark is a soft, unripened fresh cheese made by acid (lactic) coagulation of milk, then draining most of the whey. In gelato it is a high-protein, tangy fresh-cheese base (about 10% fat, 9-10% protein, ~24% total solids) used for cheesecake-style and fresh, lactic-note flavors.RicottaRicotta is a fresh, soft whey cheese made by recooking cheesemaking whey to coagulate its residual proteins. In gelato it adds milk protein, body and a gentle lactic tang while contributing almost no sweetness and little anti-freezing power.Semi-Skimmed MilkSemi-skimmed milk is cow's milk with part of the fat removed, leaving about 1.5-1.8% fat and roughly 10.5% total solids. In gelato it is the primary liquid base, supplying water, milk proteins, lactose and a moderate dose of fat.Semi-Skimmed YogurtSemi-skimmed (low-fat) plain yogurt is milk fermented with live lactic cultures, containing about 1.7% fat and 15% total solids. In gelato it is the defining ingredient of frozen yogurt, adding milk solids, gentle body and a clean lactic tang while contributing little sugar or anti-freezing power.Sheep RicottaSheep ricotta is a fresh whey cheese made from sheep's milk, with roughly 26% total solids, 11-12% fat and 9-10% protein per 100g. In gelato it acts as a dairy solids builder, adding milk fat and protein plus a distinctive lactic, slightly sweet tang.Skim Condensed MilkSkim (fat-free) condensed milk is cow's milk with the butterfat removed, concentrated by evaporation and preserved with a large dose of added sucrose. In gelato it delivers milk solids (MSNF), sugar, and body in one ingredient without adding any fat.Skim MilkSkim (nonfat) milk is whole milk with the butterfat removed, leaving roughly 9% milk solids-not-fat suspended in about 91% water. In gelato it is the lean liquid base, delivering MSNF (protein, lactose, minerals) and freezing-point control with virtually no fat.Skim Milk PowderSkim milk powder (nonfat dry milk) is spray-dried skimmed cow's milk, roughly 96% total solids of which about half is lactose plus ~35% milk protein and ~8% minerals. In gelato it is the primary lever for milk solids-not-fat (MSNF), adding body, chew and creaminess without fat.UHT Cream 17%UHT cream at 17% milkfat is a single/light-style sterilized dairy cream. In gelato it is a primary butterfat source that also carries milk plasma (water, lactose, protein), raising fat and richness while contributing modest anti-freezing power from its lactose.UHT Cream 25%UHT cream standardized to 25% milk fat is a shelf-stable dairy cream used in gelato as a concentrated source of butterfat. It contributes richness and creamy body while adding minimal milk solids-not-fat.Whey Protein 80%Whey Protein Concentrate 80% (WPC80) is a spray-dried dairy powder containing about 80% protein, produced by ultrafiltration of sweet cheese whey. In gelato it acts as a concentrated milk-solids-not-fat and protein source that boosts body, water-binding and emulsification without adding much lactose or sweetness.Whole EggWhole egg is a natural custard-base ingredient that supplies fat, protein, and yolk phospholipids (lecithin) to gelato. It adds body, a rich flavor, and acts as an emulsifier, but contributes no sugar and therefore no sweetening or antifreezing power.Whole MilkWhole (full-fat) cow's milk is the foundational liquid of most gelato and ice cream bases, supplying water, milk fat, and milk solids-not-fat (MSNF). Standardized for balancing at 3.5% fat, 9% MSNF, and 12.5% total solids.Whole Milk (Rich)Whole milk (rich) is standardized cow's milk at about 3.5% milkfat and 12.5% total solids. In gelato it is the primary base liquid, supplying water, milk fat, and milk solids-not-fat (MSNF: protein, lactose, and minerals) that build body and creamy mouthfeel.Whole Milk PowderWhole milk powder is spray-dried whole cow's milk (~97% solids), delivering milkfat, milk protein, and lactose in one concentrated ingredient. In gelato it boosts both fat and milk solids-not-fat (MSNF) simultaneously.Whole Milk Powder (Premium)Whole milk powder (WMP) is spray-dried whole milk delivering roughly 27% milkfat, 26% protein and 38% lactose in a shelf-stable powder. In gelato it is a concentrated source of both fat and milk solids-non-fat (MSNF), used to enrich body, boost creaminess and fine-tune the freezing curve without adding water.Whole Milk YogurtWhole milk yogurt is fermented full-fat milk with a tangy, acidic flavor, carrying about 3.25% milk fat and 8.85% milk solids-not-fat. In gelato it serves as a partial or full dairy base, adding milk fat, protein and lactose plus the lactic tartness that defines frozen yogurt.
Dairy-Base
Dairy_Base
Fats & Oils
Brazilian Clarified ButterBrazilian clarified butter is nearly pure milk fat (about 99% fat, roughly 0.5% water) with the water and most milk solids cooked off. In gelato it is a concentrated, anhydrous fat source that boosts richness, body and creaminess without adding water or sugar.ButterButter is concentrated milkfat (about 82% fat, 16% water, 2% milk solids-non-fat). In gelato it is a dense, water-lean fat source used to raise richness and fat content without diluting the mix.Cocoa ButterCocoa butter is the pure, pale-yellow fat pressed from roasted cocoa beans. In gelato it is a 100% fat, water-free ingredient used to raise fat content and add body, structure, and a clean cocoa aroma without adding sugars or milk solids.Coconut Milk (Light)Light coconut milk is a reduced-fat, water-diluted extract of grated mature coconut. In gelato it acts as a non-dairy fat and flavor source, delivering coconut character and body with far less fat than full-fat coconut milk and almost no sweetening or anti-freeze power.Coconut OilCoconut oil is a refined, anhydrous plant fat (~100% total fat, no water or milk solids) used in gelato and dairy-free frozen desserts as a milkfat replacer that carries flavor, builds body and enriches mouthfeel.MargarineMargarine is a water-in-oil emulsion of refined vegetable (or blended) fats containing about 80-82% fat and roughly 16-17% water. In gelato it acts almost purely as a fat source, contributing richness and body without adding sugars, milk solids or antifreeze power.Olive OilOlive oil is a pure plant fat (about 100% lipid, essentially no water, sugar or protein) pressed from olives. In gelato it acts as an anhydrous fat source that adds richness, aroma and a smooth mouthfeel without affecting freezing point.Sunflower OilSunflower oil is a refined liquid vegetable fat pressed from sunflower seeds, essentially 100% triglyceride with no water, sugar, or protein. In frozen desserts it acts as a pure non-dairy fat source, contributing richness and mouthfeel without adding any sweetness or antifreeze power.Vegetable FatVegetable fat is a purified, anhydrous plant fat (typically coconut, palm, or palm kernel, sometimes as a blend) used as a non-dairy fat source in gelato. It is essentially 100% fat with no water, sugar, protein, or milk solids.
Flavor-Base
Flours & Starches
Hazelnut Paste (unsweetened)Hazelnut Paste (unsweetened) is 100% roasted hazelnuts ground to a smooth paste, with no added sugar, oil, or emulsifiers. In gelato it is a flavor and fat carrier, contributing roughly 62% fat and a rich nutty body while adding almost no sweetness or anti-freezing power.NutellaNutella is Ferrero's sweetened chocolate-hazelnut spread, roughly 56% sugar and 31% fat, with cocoa, hazelnuts and milk solids. In gelato it works as a ready-made flavor base or ripple that adds sweetness, fat richness and a spreadable, non-freezing texture.Oat FlourOat flour is finely milled whole or partially-debranned oat groats (Avena sativa), a non-dairy cereal flour rich in starch, protein and beta-glucan fibre. In gelato it acts as a functional bulking, binding and body-building agent rather than a sweetener or fat source.Rolled OatsRolled oats are steamed, flattened whole-oat groats, roughly 90% solids made up mostly of starch (~58 g) plus ~13-14 g protein, ~7 g fat and only ~1 g free sugar per 100 g. In gelato they act as a flavor and body ingredient rather than a sweetener, usually infused into the base or folded in as a toasted inclusion.
Fruits
Açaí Pulp (10-14%)Açaí pulp is the puréed fruit of the Amazonian palm Euterpe oleracea. Unlike most fruits used in gelato, it is essentially sugar-free and fat-rich, so it contributes body and antioxidant color rather than sweetness or anti-freezing power.AcerolaAcerola (Malpighia emarginata), the West Indian or Barbados cherry, is a small tart tropical fruit famous for extreme vitamin C content. In gelato it is a low-sugar, high-acid purée used to build vivid, sharp-fruit sorbetto flavor.AppleFresh apple (Malus domestica) is a high-water, low-solids fruit (~14.5% solids, ~10.4% sugars) whose fructose-dominant sugar profile gives it a notably high anti-freezing power relative to its sugar load. In gelato it contributes fruit solids, moderate sweetness and above-average PAC.ApricotApricot (Prunus armeniaca) is a stone fruit whose purée is a workhorse for sorbetto and fruit gelato, contributing bright acidity, orange color, and a moderate sugar load with a naturally elevated anti-freezing power from its glucose and sorbitol content.AtemoyaAtemoya is a creamy subtropical hybrid fruit (Annona cherimola x A. squamosa) whose custard-like pulp tastes of banana, vanilla and pineapple. In gelato it serves as a delicate exotic flavour base, contributing natural sugars, soft body and a high anti-freezing load from its ripe glucose and fructose.AvocadoAvocado is a low-sugar, high-fat fruit (about 15% monounsaturated oil) used as a puree in gelato. It contributes almost no sweetening or anti-freezing power, but its rich pulp adds body, a creamy mouthfeel, and a natural pale-green color.BananaBanana is a soft, aromatic tropical fruit used as a ripe puree in gelato. Rich in sugars (sucrose plus free glucose and fructose) and pectin, it delivers strong flavor, natural sweetness and a smooth, creamy body.BergamotBergamot (Citrus bergamia) is a highly aromatic, intensely sour citrus whose juice is very low in sugar (~2.5%) and very high in acid. In gelato it works as an intense floral-bitter citrus note, mainly in sorbets, contributing almost no PAC or POD of its own.BlackberryBlackberry (Rubus fruticosus agg.) is a tart, low-sugar berry used chiefly in sorbetto and fruit gelato, prized for its deep colour, anthocyanins and bright acidity. Its glucose-plus-fructose sugar profile raises freezing-point depression more than sweetness.Blood OrangeBlood orange is a red-fleshed sweet orange (Citrus x sinensis) whose juice and pulp carry roughly 9 g of sugar and 13 percent total solids per 100 g. In gelato it works mainly as a sorbetto/sorbet base, delivering bright acidity, natural color and a high anticongelante load.BlueberryBlueberry is a low-sugar, low-solids berry (about 16% total solids, 10% sugars, near-zero fat) used as puree or fruit in gelato and sorbetto. Its near 1:1 glucose-fructose sugar profile gives it a high anti-freezing power relative to its sweetness.Brazilian Guava (Araçá)Araca (Psidium cattleianum), the Brazilian Cattley or strawberry guava, is a small, intensely aromatic and highly acidic native fruit. In gelato it works as a low-sugar, high-acid flavour and anti-freeze (PAC) contributor, used mainly in sorbetti and fruit gelati.Butiá Palm FruitButiá (jelly palm fruit) is the tangy, apricot-fibrous fruit of Butia palms native to southern Brazil and Uruguay. In gelato it acts as a low-solids, high-acidity character fruit: very high water, modest sugar, and a bright tropical-acidic flavor that must be balanced with added solids and sugars.Caja (Hog Plum)Caja (Spondias mombin), known in English as hog plum or yellow mombin, is a tart, aromatic tropical fruit from the Anacardiaceae family. In gelato it is used as a frozen pulp to build an intensely fragrant, high-acid sorbet base, contributing mostly water and modest, reducing-sugar-rich solids.CherryFresh sweet cherry (Prunus avium) is a high-water, moderately sweet stone fruit used as a puree or pieces in gelato and sorbetto. Its sugars are glucose-dominant with notable sorbitol, giving it a high anti-freezing (PAC) power relative to its sugar load.Cherry in SyrupCherry in syrup is whole sweet cherries preserved in a sugar solution, used in gelato as a fruit variegate or inclusion. It brings fruit flavor, color, and a high, glucose/fructose-rich sugar load that boosts anti-freezing power.CoconutCoconut meat is the white flesh (solid endosperm) of the mature coconut, used in gelato as fresh grated pulp or paste. It is a high-fat, low-sugar ingredient (~34% fat, ~6% sugar) that builds body and delivers tropical aroma while contributing very little sweetness or anti-freezing power.Cupuacu PulpCupuacu (Theobroma grandiflorum) is a tangy, aromatic Amazonian fruit pulp, cacao's close relative, used as the flavor and solids base for sorbets and cream gelato. It carries moderate sugar (~7%), high acidity, and abundant pectin.Dates (Fresh)Fresh (soft, Medjool-type) dates are the whole fruit of Phoenix dactylifera used as a natural sweetener and flavor paste in gelato. About two-thirds of their weight is sugar, almost entirely glucose and fructose, giving them very high anti-freezing power.Dragon FruitDragon fruit (pitaya, Hylocereus spp.) is a tropical cactus fruit whose mildly sweet, seed-flecked pulp is about 82% water with roughly 11-12% simple sugars. In gelato it works as a high-water fruit base for vivid magenta or speckled-white sorbets and fruit gelati.Dried DatesDried dates are the sun-dried fruit of the date palm (Phoenix dactylifera), roughly 79% solids of which about 64g per 100g are natural sugars. In gelato they act as a high-intensity natural sweetener and flavour paste that pushes up anti-freezing power (PAC).FeijoaFeijoa (Acca sellowiana, also called pineapple guava) is an aromatic subtropical fruit with a green, granular, sweet-tart pulp reminiscent of pineapple, guava and mint. In gelato it works as an aromatic, sucrose-dominant fruit puree for sorbetto and fruit gelato, contributing modest sweetening power and moderate freezing-point depression.FigFig (Ficus carica) is a soft, low-acid stone-less fruit whose solids are almost entirely glucose and fructose, giving fig gelato and sorbetto a jammy sweetness and a naturally high anti-freezing power for its sugar load.Fresh Shredded CoconutFresh shredded coconut is the raw, grated white endosperm (meat) of the mature coconut (Cocos nucifera). In gelato it is a high-fat, fibrous inclusion that contributes rich coconut flavor and a firm, chewy body rather than sweetness, since it carries only about 6 g of sugar per 100 g.GooseberryGooseberry (Ribes uva-crispa) is a tart, translucent European berry that is about 88% water with only ~6% sugars, making it a low-sugar, high-acid fruit purée for bright, sharp sorbetto and fruit gelato.GrapeGrape is a fresh fruit whose flesh is roughly 80% water and 16% sugar, split almost evenly between glucose and fructose. In gelato and sorbetto it adds delicate sweetness and, thanks to its invert-like sugar profile, a strong softening (anti-freezing) effect.GuabirobaGuabiroba is a small aromatic yellow-green fruit from Brazilian Campomanesia (Myrtaceae) trees, with a sweet-sour, slightly resinous, guava-like flavor. In gelato it works as a fruit base for sorbetto or fruit gelato, contributing sugars, aroma and a moderately high anti-freezing power from its glucose-and-fructose-dominant sugars.GuavaGuava is a tropical fruit purée prized in gelato and sorbetto for its intense, musky-floral aroma and pink-to-cream color. As a sugar-and-water-rich fruit with modest fiber and protein, it contributes flavor, natural sweetness, and a notable anti-freezing (PAC) boost driven by its fructose-dominant sugar blend.Guava PasteGuava paste (goiabada) is a dense, cooked-down concentrate of guava pulp and sugar, roughly 76% solids of which nearly all is sugar. In gelato it acts as a concentrated fruit-flavor and sweetener base, adding sugars, PAC and PAC-driven softness with negligible fat or protein.KiwiGreen kiwifruit is a low-sugar, high-acid fruit (about 16-17% total solids, ~9% sugars) prized in gelato and sorbetto for its bright tang and vivid emerald color. Its sugars are almost entirely glucose and fructose, giving it an unusually strong anti-freezing effect for its sugar load.Lemon JuiceLemon juice is the fresh, acidic juice of Citrus limon, about 92% water with only ~2.5 g sugar and ~5-6 g citric acid per 100 g. In gelato it works as a flavor base for lemon sorbetto and as an acidulant that brightens fruit mixes and lightly lowers the freezing point.Lemon Juice (Squeezed)Fresh squeezed lemon juice is a highly acidic, watery citrus juice (~92% water, ~2.5% sugars, ~5% citric acid) used in gelato and sorbetto as a natural acidulant and flavor brightener.Lemon ZestLemon zest is the finely grated aromatic outer peel of the lemon (Citrus limon), prized in gelato as a natural flavoring. It is roughly 82% water with modest solids, most of them dietary fiber, and contributes intense citrus aroma with negligible sugar, fat, and antifreeze power.LycheeLychee (Litchi chinensis) is a fragrant subtropical fruit whose flesh is about 81% water and 15-16% sugar, almost entirely fructose and glucose. In gelato it works mainly as a flavor and anti-freezing (PAC) driver in sorbetti and fruit gelati.MangoMango is a tropical stone fruit whose ripe pulp carries roughly 14% sugar and ~17% total solids, making it a naturally sweet, aromatic base for sorbetto and fruit gelato. Its sucrose-dominant sugar profile with meaningful fructose and glucose gives it a soft, scoopable texture.MelonMelon (cantaloupe/muskmelon) is a high-water, sucrose-dominant fruit used to make delicate, aromatic fruit gelato and sorbet. In a recipe it contributes water, moderate sugars and strong anti-freezing power relative to its sweetness.Mixed Red BerriesMixed red berries are a blend of strawberry, raspberry, blackberry and redcurrant used as the flavor and acidity base of red-fruit sorbetto and gelato. Low in solids and sugar, with a sharp, monosaccharide-rich sugar profile.Orange JuiceOrange juice is a high-water fruit ingredient (about 88% water, 8-9% sugars) used to flavor citrus sorbetti and fruit gelati. It supplies sweetness and freezing-point depression but essentially no fat, milk solids or protein.PapayaPapaya (Carica papaya) is a soft, low-solids tropical fruit whose sugars are almost entirely glucose and fructose. In gelato it works as a sorbet fruit, delivering a high anti-freezing effect (PAC) relative to its moderate sweetness.Passion FruitPassion fruit (maracuja) is an intensely aromatic, highly acidic tropical fruit whose strained juice/puree carries about 13-15% sugars split roughly evenly between sucrose, glucose and fructose. In gelato it acts as a powerful flavor and a strong softener of texture.Passion Fruit PulpPassion fruit pulp is the strained, seedless puree of Passiflora edulis, an intensely aromatic and highly acidic tropical ingredient (~14-15 Brix) used to flavour sorbets and dairy gelato. Its glucose- and fructose-rich sugars give it a high anti-freezing power relative to its sweetness.PeachPeach (Prunus persica) is a stone fruit used as puree in fruit gelato and sorbetto. It is about 88-89% water with roughly 8% sugars, contributing gentle sweetness, mild acidity and delicate aromatics rather than body or fat.PearPear (Pyrus communis) is a mild, aromatic pome fruit that is roughly 84% water and 16% solids, of which about 10% is sugar. In gelato it delivers a delicate, floral sweetness and, thanks to its fructose-rich sugar profile plus natural sorbitol, a notably soft, scoopable texture.PersimmonPersimmon (Diospyros kaki) is a sweet autumn fruit whose pulp is roughly 81% water and 13% sugars, dominated by glucose and fructose. In gelato it works as a fruit base for sorbetto or fruit-forward gelato, contributing bright sweetness and a notably high freezing-point depression per gram of sugar.PineapplePineapple (Ananas comosus) is a juicy tropical fruit that is about 86% water with roughly 10 g of natural sugars per 100 g. In gelato it is used as a fresh-fruit base for sorbetto and fruit gelato, contributing bright acidity, aroma, and moderate sweetness.PomegranatePomegranate (Punica granatum) arils and juice are a tart, ruby fruit whose sugars are almost entirely free glucose and fructose. In gelato it is used mainly for vibrant sorbetto, acting as a strong natural anti-freezing agent.Prickly PearPrickly pear (cactus pear, tuna) is the sweet, mildly acidic fruit of the Opuntia ficus-indica cactus, prized in sorbetto for its jewel-toned pulp. In gelato it acts as a fruit base: mostly water with reducing sugars that boost anti-freezing power well above sucrose.Pumpkin PuréePumpkin purée is cooked, strained winter-squash flesh that is roughly 90% water with about 10% total solids. In gelato it adds body, colour and mild sweetness while behaving like a low-sugar, high-fibre fruit base.Purple Sweet PotatoPurple sweet potato (Ipomoea batatas) is a starchy, anthocyanin-rich root used in gelato as a natural violet color and earthy-sweet flavor base. It contributes high total solids and body but only modest free sugar, so it firms the mix more than it sweetens it.RaspberryRaspberry (Rubus idaeus) is a low-sugar, high-acid, aromatic red berry used as the flavor and color base for sorbets and fruit gelati. Its modest solids and predominantly glucose-fructose sugar profile make it a light, tart contributor to the mix.Red PlumRed plum is the pureed flesh of red-skinned Prunus cultivars, a high-water, mildly acidic stone fruit used to flavor and color fruit gelato and sorbetto. It contributes natural sugars, a lively tart-sweet profile, and a notable sorbitol content that boosts anti-freezing power.Soursop (Graviola)Soursop (graviola, Annona muricata) is a soft, aromatic tropical fruit with a creamy white pulp and a sweet-tart, custard-like flavor. In gelato it works as a fruit base for sorbetto and dairy gelato, contributing sugars, gentle acidity, and a naturally smooth, high-water pulp.StrawberryFresh strawberry is a low-solids, high-water fruit (about 91% water, 9% solids) used as the flavor and sugar base of strawberry sorbet and fruit gelato. Its modest, fructose-rich sugar load contributes mild sweetness and moderate freezing-point depression.Sweet Potato PuréeSweet potato purée is cooked, mashed Ipomoea batatas root used as a vegetable base in gelato. It contributes roughly 21% total solids, natural sweetness, a smooth starchy body, and an earthy-sweet flavor, functioning as both a flavor and a bulking/texturizing ingredient.Tahitian LimeTahitian (Persian) lime juice is a highly acidic, low-sugar citrus juice (Citrus latifolia) used mainly in sorbets and citrus gelato to add bright, tart aromatics rather than sweetness or body.TangerineTangerine (mandarin, Citrus reticulata) is a fragrant, high-acid citrus whose fresh juice and pulp carry bright aroma and natural sweetness into sorbets. It is roughly 85% water with about 10-11% sugars, so it behaves as a light-bodied, water-rich flavor base rather than a solids contributor.TomatoTomato is a botanical fruit that is roughly 94-95% water with only about 2.6 g of sugar per 100 g. In gelato it behaves like a very watery, low-sugar fruit, contributing bright acidity and umami rather than sweetness or body.UmbuUmbu is the small, tart green fruit of Spondias tuberosa, a drought-hardy tree of the Brazilian semi-arid Caatinga. In gelato it works as a high-acid, high-water sorbet fruit: low in sugar and fat, it contributes bright acidity and body-thinning water while adding little POD or PAC on its own.WatermelonWatermelon (Citrullus lanatus) is a high-water, low-solids fruit used as the flavor base of watermelon sorbet. At roughly 91% water and only ~6% sugar, it brings intense fresh flavor but very little structure to a gelato mix.Yuzu JuiceYuzu juice is the intensely sour, highly aromatic juice of Citrus junos, a Japanese citrus. In gelato it acts as a low-dosage flavor and acidity source rather than a sweetener or body-builder, since it is almost entirely water with very little sugar.
Nuts, Seeds & Pastes
Almond FlourAlmond flour is finely ground blanched almond kernels, a nut ingredient prized in gelato for its rich almond aroma, high fat (~50%) and protein (~21%) content. It contributes body, roundness and nutty flavor while adding very little sugar.Almond Paste (Pure)Pure almond paste is 100 percent ground almonds with no added sugar, a rich, high-fat nut paste used to flavor and give body to gelato. It contributes fat, protein and solids while adding almost no sweetness or anti-freezing power.Almond Paste (unsweetened)Unsweetened almond paste is 100% ground blanched almonds with no added sugar. In gelato it is a high-fat, high-solids flavor and body builder that delivers rich almond character while adding very little water or sugar.BiscoffBiscoff is the caramelized-biscuit (speculoos) cookie butter from Lotus Bakeries: a smooth spreadable paste of ground Biscoff cookies, vegetable oil and sugar. In gelato it is a flavor paste delivering toasted-caramel spice, with roughly equal parts fat and sugar (~37% each).Brazil Nut Paste 100%Brazil Nut Paste 100% is pure stone-ground Brazil nut kernels (Bertholletia excelsa), a fat-rich (~66%) flavour and body ingredient used to build nutty gelato without added dairy or sugar.BrigadeiroBrigadeiro is a Brazilian confection made by slow-cooking sweetened condensed milk with unsweetened cocoa powder and a little butter into a dense fudge. In gelato it works as a sweet, dairy-rich chocolate paste or ripple that contributes sugars, milk solids and cocoa flavor.Cashew NutCashew nut (Anacardium occidentale) is an oil-rich tree nut used in gelato mainly as a smooth roasted paste. It contributes fat, protein and non-sugar solids for body and creaminess, with very little intrinsic sugar so it barely moves the sugar balance.Cashew PasteCashew paste is 100% roasted cashew kernels ground into a smooth, fluid nut butter. In gelato it is a fat- and protein-rich flavor base that adds body, creaminess and a mild, buttery-sweet nut note.Cashew Paste 100%Cashew Paste 100% is pure ground cashew kernel (Anacardium occidentale) with no added sugar or oil. In gelato it acts as a fat- and protein-rich flavor and body base, contributing roughly 47 g fat and 18 g protein per 100 g while adding almost no anti-freezing power.Chestnut Cream 20%Chestnut cream (crème de marrons / crema di marroni) is a sweetened chestnut spread: a smooth purée of cooked chestnuts and sugar, typically vanilla-scented. In gelato it works as a combined flavor-and-sugar paste, delivering deep marron flavor plus starch-driven body while contributing almost no fat.Dried Shredded CoconutDried shredded coconut (unsweetened desiccated coconut) is coconut meat that has been grated and dried to about 3% moisture, leaving a solids-rich flake that is roughly two-thirds fat. In gelato it works as a high-fat, high-fiber flavor inclusion rather than a sweetener or freezing-point modifier.Gianduia PasteGianduia paste is a concentrated Piedmontese preparation of toasted hazelnuts, cocoa and sugar. In gelato it delivers the signature chocolate-hazelnut (gianduja) flavor while contributing significant fat and sugar to the mix, enriching body and softening texture.Hazelnut Paste (Piedmont IGP)Pure roasted paste of Piedmont IGP hazelnuts (Tonda Gentile), a 100% nut product with no added sugar or oil. In gelato it is a flavor and fat carrier: rich in fat (~64%) and solids (~97%), it builds body and mouthfeel while contributing almost nothing to sweetness or freezing-point control.Macadamia PasteMacadamia paste is 100% ground macadamia kernel, an ultra-rich nut paste (~76% fat, ~8% protein) used as a flavor-and-fat base in gelato. It carries almost no sugar, so it enriches body and creaminess without moving the sugar balance.Nougat (Torrone)Nougat, known in Italy as torrone, is a hard confection of caramelized sugar, honey and toasted nuts (usually almond or hazelnut) bound with whipped egg white. In gelato it is added as a semi-finished paste, and often with chopped inclusions, to deliver a honeyed, roasted-nut flavor plus a heavy sugar and solids load.Peanut PastePeanut Paste is 100% roasted peanuts ground smooth, with no added sugar, salt, or oil. It is roughly half fat and one-quarter protein, delivering deep nutty flavor and rich body to gelato while contributing almost no sugar.Peanut Paste (sweetened)Sweetened peanut paste is finely ground roasted peanuts blended with sucrose, typically around two-thirds peanut and one-third sugar. In gelato it delivers roasted-nut flavor, rich fat for body, and a small, sucrose-driven contribution to sweetness and freezing-point depression.Peanut Paste 100%Peanut Paste 100% is pure ground roasted peanuts with no added sugar, oil, or salt. In gelato it is a high-fat, high-protein flavor base that builds body and richness while contributing very little to sweetness or freezing-point depression.PistachioPistachio (Pistacia vera) used in gelato is a pure, unsweetened nut paste or ground kernel. It is very high in fat (~45%) and protein (~20%) with low moisture, so it acts mainly as a fat and solids ingredient that carries flavor and richness.Pistachio Paste 100%Pistachio Paste 100% is pure roasted pistachios ground to a smooth paste, with no added sugar, oil, or emulsifiers. In gelato it is the primary flavor and fat carrier of pistachio recipes, contributing rich nut fat and a small amount of natural sucrose.Roasted PeanutRoasted peanut is 100% ground roasted groundnut (Arachis hypogaea) paste, an oilseed ingredient prized for its intense toasted aroma. In gelato it works mainly as a fat and flavor carrier rather than a sweetener, adding richness, body and a creamy mouthfeel.Sunflower Seed ButterSunflower seed butter is a smooth paste of roasted, ground sunflower seed kernels, roughly 55% fat and completely nut-free. In gelato it belongs to the nut/seed-paste family, contributing flavor, richness, and total solids as an allergen-friendly alternative to peanut or tree-nut butters.Tahini (Sesame Paste)Tahini is a paste of ground sesame seeds (typically roasted, hulled), around 55% fat and 17% protein with almost no sugar. In gelato it is a flavor-and-body ingredient that adds fat and total solids while contributing virtually no anti-freezing power.
Plant Milks
Almond Milk (Commercial)Commercial almond milk is a ready-to-drink plant beverage made from ground almonds and water, roughly 97% water with about 1% fat and 0.5% protein. In gelato it serves as the dairy-free liquid base, behaving almost like water with a whisper of fat and protein.Cashew MilkCashew milk is a non-dairy beverage made by blending cashews with water and straining. In gelato it serves as a neutral, mildly creamy liquid base for plant-based formulas, contributing very little solids, fat, or sweetening power.Chestnut MilkChestnut milk is a dairy-free plant beverage made by blending cooked or roasted chestnuts with water. It is starchy, low in fat, and only mildly sweet, contributing body and a gentle nutty flavor rather than richness or sweetness.Coconut MilkFull-fat canned coconut milk is the liquid pressed from grated coconut flesh and water, roughly 21% fat and 74% water. In gelato it is the primary fat and structure source for dairy-free and vegan formulas, standing in for cream.Coconut Milk (Sococo)Coconut Milk (Sococo) is the canned, full-fat liquid pressed from grated mature coconut endosperm and diluted with water. In gelato it is a plant-based fat-and-water base for coconut-flavored and vegan formulas, delivering roughly 20% fat and almost no sugar.Coconut Milk PowderCoconut Milk Powder is spray-dried coconut milk: a concentrated, dairy-free source of coconut fat (about 55-60%) and solids used to build body and coconut flavor in vegan and coconut gelato. It carries almost no free sugar, so it adds structure and richness without sweetness or freezing-point depression.Oat Milk (Barista)Barista-edition oat milk is an enzyme-processed oat drink formulated with added vegetable oil and an acidity regulator so it foams and steams like dairy. In gelato it serves as a plant-based liquid base, supplying water, a little fat and modest sugar in place of cow's milk.Rice MilkRice milk is a plant-based milk made from milled rice whose starch is enzymatically hydrolyzed into simple sugars and maltodextrins. In gelato it serves as a light, naturally sweet, lactose- and nut-free liquid base with very low fat and protein.Soy Milk (Unsweetened)Unsweetened soy milk is a plant-based milk made from soybeans and water, containing no added sugar. In gelato it serves as a dairy-free liquid base, contributing water, plant protein and a little fat while adding almost no sweetness or anti-freezing power of its own.TofuTofu is coagulated soy-milk curd, a soft white block that is roughly 85% water with about 8% plant protein and 5% fat. In gelato it serves as a neutral, dairy-free base solid that adds body, creaminess, and protein to vegan and plant-based recipes.Vegetable Condensed MilkVegetable condensed milk is a fully plant-based, dairy-free analogue of sweetened condensed milk, built from sugar, vegetable (usually coconut) fat and starch-derived solids. In gelato it acts as a concentrated sugar-plus-fat base for vegan recipes, supplying sweetness, body and creaminess in one ingredient.
Proteins & Supplements
Stabilizers & Fibers
Carob Seed FlourCarob seed flour is locust bean gum (E410), a natural galactomannan hydrocolloid milled from the endosperm of carob (Ceratonia siliqua) seeds. In gelato it is a stabilizer, not a sweetener, used to bind water, boost viscosity and control ice-crystal growth.Corn StarchCorn starch is a refined carbohydrate powder extracted from the endosperm of maize (Zea mays), composed almost entirely of amylose and amylopectin. In gelato it acts as a thickener and structuring agent that binds free water and boosts body without adding sweetness or lowering the freezing point.Gelatin PowderGelatin powder is a nearly pure protein (~85-88%) derived from partially hydrolyzed collagen. In gelato it acts as a gelling stabilizer, binding free water and building body without adding sugars, fat, or freezing-point depression.Guar Seed FlourGuar seed flour (guar gum, E412) is a galactomannan polysaccharide milled from the seed endosperm of Cyamopsis tetragonolobus. In gelato it acts purely as a stabilizer, binding free water and boosting viscosity at very low doses without adding sweetness or lowering the freezing point.Inulin (Vegetable Fiber)Inulin is a soluble prebiotic fiber extracted from chicory root, used in gelato as a bulking and body-building agent that adds total solids and creamy texture without contributing sugar, sweetness, fat, or freezing-point depression.Kappa CarrageenanKappa carrageenan (E407) is a sulfated galactan polysaccharide extracted from red seaweed. In gelato it acts as a secondary (auxiliary) stabilizer, reacting with milk casein to prevent wheying-off and controlling ice-crystal growth for a smoother body.Lambda CarrageenanLambda carrageenan is a non-gelling, cold- and hot-water-soluble polysaccharide extracted from red seaweed. In gelato it acts as a secondary stabilizer that binds water and casein to give body and creaminess without gelling the mix.Mono- and DiglyceridesMono- and diglycerides of fatty acids (E471) are the dominant emulsifier in commercial ice cream and gelato. They are anhydrous glycerides that displace milk proteins from the fat-globule surface, promoting the partial coalescence that builds a stable fat network and a creamy, dry, shape-retaining texture.Pasteurized Egg YolkPasteurized egg yolk is a liquid emulsifier for custard-style (crema) gelato, delivering ~45% solids that are roughly 60% fat and rich in natural lecithin. It binds water and fat for a smoother, denser, more stable emulsion rather than sweetening or lowering the freezing point.Pectin HMHigh-methoxyl (HM) pectin is a plant-derived soluble-fiber polysaccharide (galacturonic acid backbone) used in gelato and sorbet as a stabilizer and thickener. It contributes body and creaminess and slows melt without adding sugar, sweetness, or freezing-point depression.Pectin LMLow-methoxyl (LM) pectin is a citrus- or apple-derived polysaccharide stabilizer and soluble fibre. In gelato and sorbet it binds free water, boosts viscosity and body, and slows ice-crystal growth for a smoother, more heat-stable scoop.Polydextrose (Fiber)Polydextrose is a low-calorie, randomly cross-linked glucose polymer (with minor sorbitol and citric acid) used as a non-sweet soluble-fiber bulking agent. In gelato it raises total solids and body and provides moderate freezing-point depression without adding sweetness.Rice FlourRice flour is a fine, gluten-free powder milled from white or brown rice, composed almost entirely of starch (~80-84%) with little sugar or fat. In gelato it acts as a natural starch thickener and body-builder rather than a sweetener.Sodium AlginateSodium alginate (E401) is a seaweed-derived polysaccharide hydrocolloid used as a stabilizer and thickener. In gelato it binds free water, controls ice-crystal growth, and boosts body without adding sugar, fat, or sweetness.Soy LecithinSoy lecithin is a soybean-derived emulsifier composed almost entirely of phospholipids and residual soybean oil. In gelato it destabilizes fat and stabilizes the water/fat interface, promoting a smoother, drier, more emulsified body without contributing sweetness or affecting the freezing point.Stabilizer (Neutral)A neutral stabilizer is a dry blend of food hydrocolloids (typically locust bean gum, guar gum and carrageenan) added to a gelato mix in tiny amounts to bind free water, control ice-crystal growth and give body. It is counted as roughly 100% inert dry solids and adds no sugar, fat or milk solids.Tara GumTara gum (E417) is a plant-based galactomannan stabilizer milled from the seeds of the tara tree. In gelato it thickens the unfrozen water phase, controls ice-crystal growth, and adds body at very low dosages without contributing sugars, fat, or sweetness.Tara Seed FlourTara seed flour (tara gum, E417) is a galactomannan stabilizer milled from the seed endosperm of the tara tree. In gelato it binds free water, slows ice-crystal growth and adds a clean, creamy body without contributing sweetness or lowering the freezing point.Xanthan GumXanthan gum is a high-molecular-weight microbial polysaccharide used as a cold-soluble thickener and stabilizer. In gelato it builds viscosity, suspends solids and slows ice-crystal growth, contributing body without adding sweetness or freezing-point depression.
Sugars & Sweeteners
Agave SyrupAgave syrup is a concentrated plant sweetener (about 77% solids, 23% water) whose sugars are mostly free fructose with some glucose. In gelato it works as a high-fructose liquid sugar that adds sweetness and strongly lowers the freezing point, keeping the mix soft and easy to scoop.AlluloseAllulose (D-psicose) is a rare monosaccharide sweetener used in gelato as a partial sugar replacer. It is about 70% as sweet as sucrose yet depresses the freezing point far more strongly (PAC ~190), letting you soften a mix without over-sweetening.Apple Sugar (66%)Apple sugar is a fruit-derived sweetener made by concentrating and spray-drying apple juice, usually with a maltodextrin carrier, giving a roughly 99% solids powder that is about 66% natural apple sugars. In gelato it works as a fructose-rich natural sweetener that raises anti-freezing power and adds a soft, mildly fruity character.Brown Rice SyrupBrown rice syrup is a high-maltose liquid sweetener made by enzymatically breaking down cooked rice starch. In gelato it acts as a glucose-syrup-style secondary sugar: low sweetening power, moderate freezing-point depression, and added body.Coconut Blossom SugarCoconut blossom sugar is an unrefined, sucrose-dominant granular sweetener made by evaporating the sap of coconut-palm flower buds. In gelato it behaves almost like table sugar, contributing bulk solids and sweetening power with a slightly higher freezing-point depression from its small glucose/fructose fraction.Coconut SugarCoconut sugar is an unrefined granular sweetener made from the boiled sap of the coconut palm. In gelato it behaves almost like sucrose, with a small invert-sugar fraction that nudges its anti-freezing power slightly higher and adds a caramel-butterscotch note.Corn SyrupCorn syrup is a liquid glucose syrup made by hydrolyzing cornstarch, typically around 42 DE and about 78% solids. In gelato it is a low-sweetness sugar that adds body and total solids while modestly lowering the freezing point.ErythritolErythritol is a nearly zero-calorie crystalline sugar alcohol (polyol) used in gelato and sorbet as a partial sugar replacer. It contributes solids and a strong freezing-point depression while adding only about 70% of sucrose's sweetness.Glucose PowderGlucose powder is spray-dried (atomized) glucose syrup, a fine, nearly moisture-free carbohydrate blend of glucose, maltose and higher saccharides. In gelato it is a low-sweetness sugar that adds solids, firms texture and moderates freezing behaviour.Glucose SyrupGlucose syrup is a starch-derived liquid sweetener (typically ~42 DE, held at 80% dry solids) used in gelato to add body-building solids while contributing far less sweetness than sucrose. Its blend of glucose, maltose and higher saccharides suppresses ice crystal growth and lactose crystallization.Glucose Syrup DE21Glucose Syrup DE21 is a low-conversion, starch-derived liquid sweetener (about 80% dry solids) whose high-molecular-weight glucose polymers give gelato body and structure while contributing only modest sweetness and freezing-point depression.Glucose Syrup DE33Glucose syrup DE33 is a low-conversion, starch-derived syrup (about 80% dry solids) whose carbohydrate solids are mostly maltose and dextrins with little free dextrose. In gelato it acts as a body-and-solids builder, adding structure and anti-crystallization power while contributing low sweetness and only moderate freezing-point depression.Glucose Syrup DE42Glucose syrup DE42 is a regular-conversion, acid- or acid-enzyme hydrolysed starch syrup (typically corn) with a dextrose equivalent of about 42 and roughly 80% dry solids. In gelato it is a bulking, body-building sugar that adds solids and anti-crystallization power with only moderate sweetness.Glucose Syrup DE60Glucose syrup DE60 is a starch-derived liquid sweetener with a balanced spectrum of glucose, maltose and maltotriose. In gelato it moderately depresses the freezing point while adding only mild sweetness, improving scoopability and body.HoneyHoney is a natural invert-sugar syrup produced by bees, roughly 82% sugars (fructose slightly exceeding glucose) and 18% water. In gelato it acts as a high-anti-freeze, high-sweetness sugar that also contributes a distinctive floral flavor.IMO 900 + Thaumatin (Moonsugar)Moonsugar is a branded 1:1 sugar-replacement blend built on isomaltooligosaccharide (IMO) bulk, sweetness-corrected with thaumatin and steviol glycosides. In gelato it supplies carbohydrate solids and body with moderate freezing-point depression, letting you cut added sugar while holding structure and near-sucrose sweetness.Inulin (Native Chicory)Native chicory inulin is a purified prebiotic fructan powder (a fiber, not a true sugar) used in gelato as a fat mimetic and body builder. It adds smooth-melting solids and creaminess with only about 10% the sweetness of sucrose.Inulin HPInulin HP is a highly purified long-chain chicory-root inulin (average degree of polymerization >= 23), a non-digestible fructan dietary fiber. In gelato it works as a bulking agent and fat/sugar replacer, adding body, creaminess and total solids with almost no sweetness and minimal freezing-point depression.Inverted SugarInverted sugar is a liquid syrup of roughly equal glucose and fructose produced by hydrolysing sucrose. In gelato it is a high-PAC, high-POD sweetener used in small doses to boost softness, scoopability, and moisture retention.Inverted Sugar (High POD)Inverted sugar (high-POD) is a liquid syrup of glucose and fructose produced by hydrolysing sucrose, valued in gelato for its strong anti-freezing power and high sweetness that keeps the finished product soft and scoopable.IsomaltIsomalt is a sugar-alcohol (polyol) bulk sweetener made from beet sugar, about half as sweet as sucrose. In gelato it replaces part of the sucrose to cut sweetness and calories while adding body, with only a mild lowering of the freezing point.LactoseLactose is the natural disaccharide sugar of milk (glucose + galactose), sold as a fine anhydrous white powder that is roughly 100% sugar solids. In gelato it is a weak sweetener but a full-strength freezing-point depressant.Liquid GlucoseLiquid glucose is a thick, clear starch-derived syrup (DE 42) containing about 80% saccharide solids and 20% water. In gelato it is a doctoring sugar: it adds body and total solids while contributing far less sweetness and freezing-point depression than sucrose.MaltitolMaltitol is a disaccharide sugar alcohol (polyol) about 85-90% as sweet as sucrose. In gelato it acts as a bulk, sugar-free sweetener that mimics sucrose's texture and freezing behaviour, making it a staple of no-added-sugar formulas.MaltodextrinMaltodextrin is a nonsweet, spray-dried glucose polymer made by partial hydrolysis of starch. In gelato it adds dry solids and body without adding sweetness or excessively softening the mix, thanks to its very low sweetening and anti-freezing power.Maltodextrin (Anhydrous)Maltodextrin is a low-sweetness carbohydrate polymer (DE below 20) made by partial hydrolysis of starch. In gelato it is a solids builder: it raises total solids and improves body while adding little sweetness and only mild freezing-point depression.Maltodextrin DE12Maltodextrin DE12 is a low-sweetness, corn- or wheat-derived starch hydrolysate used in gelato as a bulking agent to raise total solids without adding much sweetness or anti-freezing power. With a POD of ~15 and PAC of ~23 (sucrose=100), it firms body and structure while leaving the sugar and freezing balance largely untouched.Maltodextrin DE18Maltodextrin DE18 is a spray-dried, low-sweetness starch hydrolysate (dextrose equivalent 18) used in gelato and sorbet as a bulking solid that raises total solids and body without adding meaningful sweetness or freezing-point depression.Maple SyrupMaple syrup is a natural sweetener made by concentrating the sap of sugar-maple trees to roughly 66-68% sugar and 33% water. Almost all of that sugar is sucrose, so in gelato it behaves much like table sugar for sweetening power (POD) and freezing-point depression (PAC), while carrying its own distinctive flavor and color.Muscovado SugarMuscovado is an unrefined whole-cane sugar that retains its natural molasses, making it about 95% sugars (mostly sucrose with a small fraction of invert sugar) at ~96% solids. In gelato it behaves almost like sucrose but adds deep caramel-molasses flavor, color, and a touch of extra anti-freezing power.PolydextrosePolydextrose (E1200) is a non-sweet, water-soluble glucose-polymer fiber used in gelato as a low-calorie bulking agent that adds total solids and body while contributing only mild sweetness and moderate freezing-point depression, making it a favorite for sugar-reduced and high-fiber formulas.SorbitolSorbitol is a six-carbon sugar alcohol (polyol) made by hydrogenating glucose, used in gelato as a sugar-free sweetener, humectant and powerful freezing-point depressant that keeps low-sugar and sugar-free formulas soft and scoopable.Stevia PowderStevia powder is a purified natural sweetener made of steviol glycosides extracted from the Stevia rebaudiana leaf. In gelato it delivers intense sweetness (roughly 300x sucrose) with zero calories, zero sugar mass, and virtually no effect on freezing point, so it is used to replace part of the sugar's sweetening power without changing texture.SucraloseSucralose is a non-caloric high-intensity sweetener, a chlorinated disaccharide roughly 600 times sweeter than sucrose. In gelato it delivers sweetness (POD) without adding solids, sugar mass, or freezing-point depression.Sugar - DextroseDextrose (crystalline D-glucose monohydrate) is a monosaccharide sugar used in gelato to depress the freezing point far more strongly than sucrose while contributing less sweetness, making it the standard tool for softening texture and improving scoopability.Sugar - FructoseCrystalline fructose is a pure monosaccharide sugar (100% solids, 100% sugars) and the sweetest of the common sugars. In gelato it is a high-POD, high-PAC sweetener used in small doses to lower the serving temperature and soften texture without over-sweetening.Sugarcane MolassesSugarcane molasses is the dark, viscous syrup left after crystallizing sucrose from cane juice. In gelato it acts as a strongly flavored sugar that contributes color, minerals, and a high anti-freezing power thanks to its invert-sugar content.Syrup (Monin)Monin syrup is a flavored cane-sugar syrup (~65 Brix) used as a liquid sweetener and flavor carrier. In gelato it behaves essentially as a sucrose solution, contributing sugar solids, sweetness (POD) and freezing-point depression (PAC).TrehaloseTrehalose is a non-reducing glucose-glucose disaccharide sold as a crystalline powder. In gelato it acts as a low-sweetness, high-solids sugar that depresses the freezing point almost exactly like sucrose while adding little perceived sweetness.TrimolineTrimoline is a commercial invert sugar syrup (glucose + fructose from fully hydrolyzed sucrose) used in gelato to boost sweetness and lower the freezing point without adding water. Its high anti-freezing power makes it a key tool for softening low-water, hard-freezing bases like chocolate.XylitolXylitol is a five-carbon sugar alcohol (polyol) with the same sweetness as table sugar but roughly 40% fewer calories. In gelato it works as a bulk sweetener that both sweetens and lowers the freezing point far more than sucrose, softening the finished product.
Vegetables & Others
CarrotCarrot (Daucus carota) is a sucrose-rich root vegetable, about 88% water and 12% solids, used in gelato and sorbetto as a purée or juice to give an earthy-sweet flavor and a natural orange color from beta-carotene.Cooked PeasCooked peas are boiled, drained green peas (Pisum sativum) used as a puree base for savory or novelty gelato and sorbetto. They contribute vegetable solids, protein and fiber with only modest natural sugar, so their freezing-point and sweetening impact is small.Dried PeasDried peas (Pisum sativum, mature seeds) are a high-protein, high-starch pulse with only about 11% moisture. In gelato they serve as a plant-based body and protein source or a flavour base, not as a sweetener, contributing solids, starch, protein and only a little sugar.SaltSalt (sodium chloride) is a pure crystalline mineral used in gelato in tiny amounts as a flavor enhancer. It adds no sugar, fat or sweetness, but it has the highest anti-freezing power of any common mix ingredient.WaterWater is the pure solvent and continuous phase of every gelato and ice cream mix, contributing 100% water and zero solids per 100 g. It is the medium that freezes into ice crystals, not a solids or sweetness contributor.Wheat FlourWheat flour is a fine powder milled from wheat grain, roughly 88% dry solids that are predominantly starch (~73%) with about 10% protein (gluten-forming) and only trace free sugar. In gelato it is a functional thickener, not a sweetener or freezing-point modifier.