Sugars & Sweeteners
Sugar - Fructose in gelato
Crystalline fructose is a pure monosaccharide sugar (100% solids, 100% sugars) and the sweetest of the common sugars. In gelato it is a high-POD, high-PAC sweetener used in small doses to lower the serving temperature and soften texture without over-sweetening.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 100% |
| Water | 0% |
| Sugars | 100% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 170 |
| PAC (anti-freezing power) | 190 |
Typical use: About 1-4% of the total mix (rarely above 5%), typically as a partial replacement for sucrose or dextrose to fine-tune sweetness and hardness.
Balance sugar - fructose in a real recipe
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Open the balancerHow to use it in gelato
Fructose has a very high anti-freezing power (PAC 190, the same as dextrose) but a much higher sweetness (POD ~170 vs sucrose 100), so a small amount adds a lot of freezing-point depression and softness while contributing relatively little bulk. Because it is so sweet, it is dosed sparingly and usually partnered with sucrose and dextrose so you can hit your PAC/hardness target without an overly sweet mix. Use it to make scoopable, soft gelato and sorbets, or to control the serving temperature of high-solids recipes. Note that fructose is hygroscopic and browns easily, so overuse can make the mix sticky.
Origin & background
Fructose, also called levulose or fruit sugar, was first isolated and identified by the French chemist Augustin-Pierre Dubrunfaut in 1847. It is the sweetest naturally occurring sugar and, together with glucose, forms sucrose (table sugar) and honey.