Dairy & Eggs
Mascarpone (Fresh) in gelato
Mascarpone is a rich Italian fresh cheese made by acidifying cream, with about 44% fat and 52% total solids. In gelato it acts as a concentrated dairy-fat and flavor ingredient, adding body and a creamy tang while contributing almost no anti-freezing power.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 52% |
| Water | 48% |
| Sugars | 3.5% |
| Fat | 44% |
| MSNF | 4.5% |
| Protein | 4% |
| POD (sweetening power) | 0.6 |
| PAC (anti-freezing power) | 3.5 |
Typical use: Typically 8-20% of the mix for a mascarpone-forward flavor; 5-10% when used only to boost richness and body.
Balance mascarpone (fresh) in a real recipe
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Open the balancerHow to use it in gelato
Use mascarpone as a fat-and-flavor builder in tiramisu, cheesecake, and fior-di-mascarpone gelatos. At roughly 44% fat it raises the mix fat sharply, so cut cream and part of the milk powder to avoid a greasy, over-solid base. Its only sugar is lactose (~3.5%), giving a very low PAC (~3.5) and negligible POD, so it barely lowers the freezing point and adds essentially no sweetness. Compensate anti-freezing power with dextrose or inverted sugar to keep the gelato scoopable. Its milk proteins improve body, emulsion stability, and creaminess.
Origin & background
Mascarpone is a traditional Italian fresh cheese, historically associated with the Lombardy region of northern Italy. It is produced by direct acidification of cream: cream of roughly 19-24% fat is heated and coagulated with an organic acid, most commonly citric acid, then the whey is separated to leave a dense, spreadable curd (GEA technical description).
Frequently asked questions
Sources
- https://www.nutritionvalue.org/Mascarpone_cheese_by_MILA_516649_nutritional_value.html
- https://www.nutrition-and-you.com/mascarpone-cheese.html
- https://www.gea.com/en/articles/fresh-cheese-uncovered/mascarpone.jsp
- https://www.recipal.com/ingredients/37351-nutrition-facts-calories-protein-carbs-fat-mascarpone