Nuts, Seeds & Pastes
Peanut Paste 100% in gelato
Peanut Paste 100% is pure ground roasted peanuts with no added sugar, oil, or salt. In gelato it is a high-fat, high-protein flavor base that builds body and richness while contributing very little to sweetness or freezing-point depression.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 98.2% |
| Water | 1.8% |
| Sugars | 4.9% |
| Fat | 49.7% |
| MSNF | 0% |
| Protein | 24.4% |
| POD (sweetening power) | 4.9 |
| PAC (anti-freezing power) | 4.9 |
Typical use: 8-15% of the total mix (up to ~18% for an intense peanut profile)
Balance peanut paste 100% in a real recipe
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Open the balancerHow to use it in gelato
Because it is nearly anhydrous (~1.8% water) and roughly half fat, peanut paste behaves like a combined flavor and fat source: it enriches mouthfeel, coats the palate, and slows melt. Its free sugars are almost entirely sucrose at only ~4.9g/100g, so its PAC and POD contributions are small (about 4.9 each) and must not be treated as zero. Add its fat to the mix fat total and reduce other added fats accordingly; its lack of water means it does not dilute the base but can stiffen it, so many recipes offset with a touch more sugar or dextrose to keep scoopability.
Origin & background
Roasted peanuts have been ground into paste since the 19th century. Canadian pharmacist Marcellus Gilmore Edson received one of the earliest patents for a peanut paste in 1884 (US Patent No. 306,727), describing peanuts milled to a fluid or semi-fluid state. Industrial smooth pastes were later scaled by figures such as John Harvey Kellogg and the machinery of Joseph Rosefield.