Nuts, Seeds & Pastes
Brazil Nut Paste 100% in gelato
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.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 96% |
| Water | 4% |
| Sugars | 2% |
| Fat | 66% |
| MSNF | 0% |
| Protein | 14% |
| POD (sweetening power) | 2 |
| PAC (anti-freezing power) | 2 |
Typical use: 6-12% of the mix
Balance brazil nut paste 100% in a real recipe
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Open the balancerHow to use it in gelato
Treat it as a fat-and-solids builder rather than a sweetener: 100 g adds about 66 g fat and 96 g total solids but only ~2 g sugar, so its effect on PAC and POD is negligible (both near 2). It enriches body and mouthfeel and lowers the free-water fraction, so recipes usually compensate by trimming other fats (cream, egg) and re-checking that total sugars and PAC stay in the target window. Because it carries no anti-freezing power, the sugar blend must still be balanced separately for correct scoopability. Its high unsaturated-fat content means fresh, well-stored paste and careful pasteurisation to limit rancidity.
Origin & background
Brazil nuts are wild-harvested almost entirely from natural stands of Bertholletia excelsa across the Amazon basin (Brazil, Bolivia, Peru) rather than plantations, because the tree depends on specific pollinating bees and agouti seed dispersers; USDA data record the dried kernel at roughly 66% fat and 14% protein.
Frequently asked questions
Sources
- USDA FoodData Central, SR Legacy #170569 — Nuts, brazilnuts, dried, unblanched (per 100 g: fat 66.4 g, protein 14.3 g, total sugars 2.33 g, water 3.4 g, fiber 7.5 g, ash 3.4 g) — https://www.nutritionvalue.org/Nuts,_unblanched,_dried,_brazilnuts_nutritional_value.html
- Cardarelli et al. / John et al., 'Composition of Brazil Nut (Bertholletia excelsa HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients', PMC8700994 (kernel ~66% lipid, 15-17% protein, ~7% carbohydrate; oil 63-70%) — https://pmc.ncbi.nlm.nih.gov/articles/PMC8700994/
- Venkatachalam & Sathe, 'Chemical Composition of Selected Edible Nut Seeds', J. Agric. Food Chem. 2006 — https://pages.uoregon.edu/chendon/coffee_literature/old_literature/2006%20J.%20Agric.%20Food%20Chem.,%20Chemical%20composition%20of%20edible%20nuts.pdf