Sugars & Sweeteners
Allulose in gelato
Allulose (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.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 100% |
| Water | 0% |
| Sugars | 100% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 70 |
| PAC (anti-freezing power) | 190 |
Typical use: Roughly 3-8% of the total mix, i.e. replacing about 20-40% of the sucrose in the sugar blend.
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Open the balancerHow to use it in gelato
Allulose is prized because its PAC and POD are decoupled: with POD ~70 and PAC ~190 it lowers the serving temperature and adds scoopability while contributing less sweetness than sucrose. Use it to replace part of the sucrose (typically 20-40% of the sugar blend) when a recipe is over-sweet but still too hard, or in low-sugar and keto-style formulas. Because it is nearly pure dry solids it also props up total solids and body. It browns readily (Maillard) when baked but poses little issue in a frozen mix. Overusing it drops the freezing point too far and yields a soft, slow-freezing product.
Origin & background
Allulose occurs naturally in trace amounts in figs, raisins, maple syrup and wheat, and is produced commercially by enzymatic epimerisation of fructose (Matsutani obtained GRAS status in 2014). In April 2019 the FDA issued draft guidance allowing allulose to be excluded from Total and Added Sugars on the Nutrition Facts label and calculated at 0.4 kcal/g, the first time a sugar was exempted from added-sugar labelling.
Frequently asked questions
Sources
- https://scoopulator.app/ingredients/allulose
- https://scoop-science.com/blog/pac-vs-pod
- https://gelato-maestro.com/on-ice-cream/
- https://www.bshingredients.com/d-allulose-specifications/
- https://www.fda.gov/food/hfp-constituent-updates/fda-issues-draft-guidance-regarding-declaration-allulose-nutrition-facts-label