Nuts, Seeds & Pastes
Peanut Paste in gelato
Peanut Paste is 100% roasted peanuts ground smooth, with no added sugar, salt, or oil. It is roughly half fat and one-quarter protein, delivering deep nutty flavor and rich body to gelato while contributing almost no sugar.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 96% |
| Water | 4% |
| Sugars | 4.7% |
| Fat | 50% |
| MSNF | 0% |
| Protein | 25.8% |
| POD (sweetening power) | 4.7 |
| PAC (anti-freezing power) | 4.7 |
Typical use: 6-12% of the mix (nut pastes generally 5-15%)
Balance peanut paste in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids update live as you add it.
Open the balancerHow to use it in gelato
Peanut paste is a fat-and-solids ingredient, not a sweetener: at ~50% fat it enriches body, coats the palate and boosts total solids fast, while its ~4.7 g of sugar per 100 g (mostly sucrose) barely moves POD or PAC. Build sweetness and freezing-point depression from your sugar blend, not the paste. Because it is nearly water-free, adding it raises fat and total solids sharply, so trim cream and add milk or water to avoid a dense, greasy, low-overrun texture. Its ~25% protein and fiber aid structure and emulsification. Use in peanut, PB&J, and nut-forward gelati.
Origin & background
Ground peanut paste dates to an 1884 patent by Canadian pharmacist Marcellus Gilmore Edson (US Patent 306,727), who milled roasted peanuts into a paste. The peanut (Arachis hypogaea) is a legume native to South America, domesticated in the Andes several thousand years ago and later spread worldwide by Portuguese and Spanish traders.