Sugars & Sweeteners
Polydextrose in gelato
Polydextrose (E1200) is a non-sweet, water-soluble glucose-polymer fiber used in gelato as a low-calorie bulking agent that adds total solids and body while contributing only mild sweetness and moderate freezing-point depression, making it a favorite for sugar-reduced and high-fiber formulas.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 96% |
| Water | 4% |
| Sugars | 0% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 9.6 |
| PAC (anti-freezing power) | 57.6 |
Typical use: Typically 2-6% of the total mix, occasionally up to ~8% in sugar-free or high-fiber formulations.
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Open the balancerHow to use it in gelato
Use polydextrose to replace some sucrose or milk solids when you want more body and total solids without adding sweetness. On a dry basis its sweetness is only about one-tenth of sucrose (POD ~10) and its freezing-point depression is roughly 0.6x sucrose (PAC ~60), because its high average molecular weight (~570) means fewer freezing-active molecules per gram than dextrose or sugar. Practically, it raises total solids and improves creaminess and scoopability while modestly softening the mix and lowering calories (1 kcal/g). Because it is a fermentable fiber, keep additions moderate to avoid a laxative effect. Pair it with a high-PAC sugar such as dextrose or a small amount of glucose syrup when you need extra softness that polydextrose alone cannot supply.
Origin & background
Polydextrose was developed by Pfizer chemist Hans H. Rennhard in the 1960s by randomly polymerizing dextrose with sorbitol and citric acid, and first received US FDA approval in 1981. In 2013 the FDA reclassified it as a soluble dietary fiber, cementing its role in reduced-sugar frozen desserts.
Frequently asked questions
Sources
- https://en.wikipedia.org/wiki/Polydextrose
- https://www.dairyscience.info/cheese-dairy/ice-cream/228-ice-cream-hardness.html
- https://foodadditives.net/bulking-agent/polydextrose/
- https://www.recipal.com/ingredients/34164-nutrition-facts-calories-protein-carbs-fat-polydextrose
- https://jhermann.github.io/ice-creamery/info/ingredients/