Sugars & Sweeteners
Maltodextrin DE12 in gelato
Maltodextrin DE12 is a low-sweetness, corn- or wheat-derived starch hydrolysate used in gelato as a bulking agent to raise total solids without adding much sweetness or anti-freezing power. With a POD of ~15 and PAC of ~23 (sucrose=100), it firms body and structure while leaving the sugar and freezing balance largely untouched.
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) | 15 |
| PAC (anti-freezing power) | 23 |
Typical use: Roughly 1-5% of the total mix, used to fine-tune solids and body.
Balance maltodextrin de12 in a real recipe
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Open the balancerHow to use it in gelato
In gelato, DE12 maltodextrin is used mainly to boost total solids and give body, dryness, and chew without adding sweetness. Because its POD is only ~15 and PAC ~23 (versus sucrose at 100/100), swapping a portion of sucrose for maltodextrin lowers both sweetness and freezing-point depression, making the mix firmer and less sweet at the same solids. Use it to replace part of the sugar in overly sweet or overly soft recipes, or to add structure to low-fat and sorbet bases. It dissolves well cold and has low texturizing power, so it does not thicken like a stabilizer.
Origin & background
Maltodextrins are produced by partial acid or enzymatic hydrolysis of starch (typically corn, wheat, or tapioca). They are formally defined by a dextrose equivalent (DE) below 20; products at DE 20 or above are classified as glucose syrups. The DE scale, introduced in the early 20th century to quantify reducing-sugar content relative to pure dextrose (DE 100), places DE12 among the lower-conversion, longer-chain maltodextrins.