Sugars & Sweeteners
Maltodextrin (Anhydrous) in gelato
Maltodextrin is a low-sweetness carbohydrate polymer (DE below 20) made by partial hydrolysis of starch. In gelato it is a solids builder: it raises total solids and improves body while adding little sweetness and only mild freezing-point depression.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 95% |
| Water | 5% |
| Sugars | 95% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 10 |
| PAC (anti-freezing power) | 21 |
Typical use: Typically 1-5% of the recipe, occasionally up to about 6% in alcohol-heavy or low-sugar formulations where extra solids are needed.
Balance maltodextrin (anhydrous) in a real recipe
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Open the balancerHow to use it in gelato
Maltodextrin is used mainly to raise total solids without over-sweetening or over-softening the mix. Because its POD is low (about 10 on the sucrose=100 scale) and its PAC is moderate (about 21 per 100 g of product), it firms body and reduces iciness with only a small freezing-point effect. It is especially valuable in alcohol-heavy, low-fat or reduced-sugar recipes where PAC is already high but solids are short. Higher DE grades depress the freezing point slightly more; lower DE grades contribute more chew and less. Use it to fine-tune solids after the sugar blend and PAC target are set.
Origin & background
Maltodextrin is legally defined in the United States as a nonsweet nutritive saccharide polymer with a dextrose equivalent (DE) less than 20 (FDA 21 CFR 184.1444). It is produced industrially by controlled enzymatic or acid hydrolysis of starch, typically from corn, potato, tapioca or wheat, followed by refining and spray drying.