Fruits
Blueberry in gelato
Blueberry 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.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 16% |
| Water | 84% |
| Sugars | 10% |
| Fat | 0.3% |
| MSNF | 0% |
| Protein | 0.7% |
| POD (sweetening power) | 12 |
| PAC (anti-freezing power) | 19 |
Typical use: 20-35% of the mix as fresh fruit or puree (fruit sorbetto typically 25-35%; dairy blueberry gelato often 15-25%).
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Blueberry contributes little fat and few solids, so it mostly acts as a water-and-sugar carrier that must be balanced against the base. Its sugars are dominated by fructose and glucose (near 1:1), giving a PAC (~19 per 100 g product) well above its POD (~12), so it depresses the freezing point more than it sweetens, aiding scoopability. Because it is high in water (~84%) and low in solids, dose it at meaningful levels and offset the added water with extra sugars, milk solids, or stabilizer to avoid an icy, thin body. Ideal in sorbetto and fruit gelato; the natural acidity brightens flavor and pairs well with lemon or dairy.
Origin & background
Highbush blueberries (Vaccinium corymbosum) were first domesticated in the early 20th century: USDA botanist Frederick Coville and farmer Elizabeth White selected and cultivated the first commercial varieties in New Jersey, producing their first crop in 1916. Native lowbush and wild species had been foraged in North America for centuries prior.
Frequently asked questions
Sources
- https://www.nutritionvalue.org/Blueberries%2C_raw_nutritional_value.html (USDA FoodData Central-derived: total sugars 9.95 g, fructose 4.97 g, glucose 4.88 g, sucrose 0.11 g, water 84.21 g, protein 0.74 g, fat 0.33 g, fiber 2.40 g /100 g)
- https://www.aprifel.com/en/nutritional-sheet/blueberry/ (Aprifel/CIQUAL nutritional sheet: fructose 4.97 g, glucose 4.88 g, sucrose 0.11 g, ~10 g total sugars /100 g)
- https://www.bluecircle.foundation/food/blueberry (per-100g: ~10 g sugars, water ~84 g)
- USDA FoodData Central, Blueberries raw (SR Legacy #171711 / Foundation Food) https://fdc.nal.usda.gov/food-search/?query=blueberry