Stabilizers & Fibers
Polydextrose (Fiber) vs Xanthan Gum in gelato
| Parameter | Polydextrose (Fiber) | Xanthan Gum | Δ |
|---|---|---|---|
| Total Solids | 95% | 100% | +5 |
| Sugars | 0% | 0% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 60 | 0 | -60 |
Per 100 g of product. Δ = Xanthan Gum minus Polydextrose (Fiber). Verified against independent food-science sources on each ingredient page.
The difference that matters
Polydextrose (Fiber) has the higher anti-freezing power (PAC 60 vs 0), so swapping toward it makes the mix softer and lowers the serving temperature; trim other high-PAC sugars if you want the same scoop hardness.
See the swap in a real recipe
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