Sugars & Sweeteners
Syrup (Monin) in gelato
Monin syrup is a flavored cane-sugar syrup (~65 Brix) used as a liquid sweetener and flavor carrier. In gelato it behaves essentially as a sucrose solution, contributing sugar solids, sweetness (POD) and freezing-point depression (PAC).
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 65% |
| Water | 35% |
| Sugars | 65% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 65 |
| PAC (anti-freezing power) | 65 |
Typical use: about 2-8% of the mix, as a flavoring rather than the main sugar
Balance syrup (monin) in a real recipe
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Open the balancerHow to use it in gelato
Treat Monin syrup as a diluted sucrose solution: at ~65% sugar it carries about two-thirds the POD and PAC of an equal weight of dry sucrose, plus water you must account for in the balance. Use it mainly to introduce a specific flavor (coffee, vanilla, hazelnut, fruit) rather than as your primary sugar, since its high water load dilutes the mix and limits how much sugar solids it can add. Because the sugar is essentially all sucrose, it does not lower the serving temperature more than table sugar would; reach for dextrose, invert or glucose syrups when you need extra scoopability. Keep additions modest so the free water it brings does not raise iciness.
Origin & background
Monin was founded in 1912 by Georges Monin in Bourges, France, originally producing liqueurs and fruit syrups; it is now one of the world's leading flavored-syrup brands with more than 100 flavors marketed for coffee, cocktails and desserts. Its base is made from pure cane sugar and filtered water at roughly 65 Brix.