Fruits
Cupuacu Pulp in gelato
Cupuacu (Theobroma grandiflorum) is a tangy, aromatic Amazonian fruit pulp, cacao's close relative, used as the flavor and solids base for sorbets and cream gelato. It carries moderate sugar (~7%), high acidity, and abundant pectin.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 13% |
| Water | 87% |
| Sugars | 7% |
| Fat | 0.6% |
| MSNF | 0% |
| Protein | 0.8% |
| POD (sweetening power) | 7.7 |
| PAC (anti-freezing power) | 10.2 |
Typical use: 20-30% in sorbet; 10-18% in cream (dairy) gelato
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Open the balancerHow to use it in gelato
Cupuacu pulp adds bright acidity, intense aroma, and body from its natural pectin, which helps structure sorbets and reduces perceived iciness. With only ~7 g sugar per 100 g it contributes modest sweetening (POD ~7.7) but a proportionally higher anti-freezing effect (PAC ~10.2) because glucose and fructose dominate its reducing-sugar fraction and organic acids depress the freezing point further. Balance the high acidity by lifting added sucrose or using dextrose to keep the mix soft without over-sweetening. Excellent in dairy-free sorbet and pairs naturally with chocolate.
Origin & background
Cupuacu belongs to the genus Theobroma, the same as cacao, and is native to the Amazon basin of Brazil. Brazil's Embrapa developed and patented 'cupulate,' a chocolate-like product made from cupuacu seeds, in the early 1990s, distinct from the fruit pulp used in frozen desserts.
Frequently asked questions
Sources
- https://www.tbca.net.br/base-dados/int_composicao_alimentos.php (TBCA-USP v7.1 — Cupuaçu, polpa, congelada: carboidrato 9,8 g; proteína 0,84 g; lipídios 0,59 g; fibra 1,59 g / 100 g)
- https://cfn.org.br/wp-content/uploads/2017/03/taco_4_edicao_ampliada_e_revisada.pdf (TACO/UNICAMP 4th ed. — Cupuaçu polpa congelada: umidade 86,6%; carboidrato 11,0 g; proteína 0,8 g; lipídio 0,6 g / 100 g)
- https://www.sciencedirect.com/science/article/pii/S2772753X24001436 (Theobroma grandiflorum: chemical/technological review — total soluble solids ~12.4 Bx, reducing sugars, sucrose predominant, glucose:fructose ~1:1, ~7 g total sugar/100 g)
- https://doi.org/10.3390/fermentation12010020 (Cupuassu as functional ingredient — proximate composition and simple-sugar profile, fructose>sucrose>glucose)