Fruits
Apple in gelato
Fresh 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.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 14.5% |
| Water | 85.5% |
| Sugars | 10.4% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0.3% |
| POD (sweetening power) | 14 |
| PAC (anti-freezing power) | 18 |
Typical use: 15-30% of the mix as fresh apple or puree (often reduced/concentrated), or 5-12% as apple juice concentrate
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Open the balancerHow to use it in gelato
Because apple is mostly water (~85%) with only ~14.5% solids, it must be concentrated (cooked-down puree, reduction or a share of apple juice concentrate) or paired with other solids to avoid an icy, weak-bodied gelato. Its sugars are ~57% fructose, so per gram of sugar it depresses the freezing point more than sucrose does: derived PAC is about 18 and POD about 14 per 100 g of fruit, meaning apple softens the finished gelato and adds sweetness slightly above its sugar weight. Balance by reducing added dextrose/invert and total sugar accordingly, and add stabiliser to bind the high free water. Fresh apple also browns and loses aroma, so it is usually cooked, acidulated (lemon), or used as concentrate.
Origin & background
The apple is one of the oldest cultivated fruits, domesticated from Malus sieversii in the mountains of Central Asia (Kazakhstan) and spread west along trade routes; the USDA FoodData Central reference entry for raw apple with skin (#171688) records roughly 85.6 g water and 10.4 g total sugars per 100 g. Sorbetto di mela and apple gelato are classic autumn-winter Italian flavours.
Frequently asked questions
Sources
- USDA FoodData Central, Apples, raw, with skin, FDC #171688 (https://fdc.nal.usda.gov/food-details/171688/nutrients) - water 85.6 g, total sugars 10.39 g, fructose 5.9 g, glucose 2.4 g, sucrose 2.1 g, protein 0.26 g, fat 0.17 g, fiber 2.4 g per 100 g
- USDA SR mirror, nutritionvalue.org 'Apples, with skin, raw' (https://www.nutritionvalue.org/Apples%2C_with_skin%2C_raw_nutritional_value.html) - confirms water ~85.6 g, total carb ~13.8 g, sugars ~10.4 g, same fructose/glucose/sucrose split
- Aprea et al., 'Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds', Scientific Reports 7:44950, Nature (https://www.nature.com/articles/srep44950) - fructose is the dominant sugar, followed by sucrose and glucose, with sorbitol a minor polyol; malic acid principal organic acid