Stabilizers & Fibers
Polydextrose (Fiber) in gelato
Polydextrose is a low-calorie, randomly cross-linked glucose polymer (with minor sorbitol and citric acid) used as a non-sweet soluble-fiber bulking agent. In gelato it raises total solids and body and provides moderate freezing-point depression without adding sweetness.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 95% |
| Water | 5% |
| Sugars | 0% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 60 |
Typical use: 2-6% of the mix, up to about 8-10% in sugar-reduced or fiber-enriched formulas.
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Open the balancerHow to use it in gelato
Because its sweetness is practically zero, polydextrose lets you raise total solids and body without making the gelato sweeter, so it pairs naturally with high-intensity sweeteners in sugar-reduced or high-fiber formulas. Its freezing-point depression is about 0.6x sucrose per gram (PAC ~60, roughly two-thirds of sucrose), giving controlled softness and better scoopability while resisting sugar recrystallization during storage. As a soluble fiber it improves creaminess and can replace part of the sugar or fat solids. Dissolve it in the water phase and re-balance the sugars, since it contributes PAC but essentially no POD. Overdosing (well above ~10%) can cause a laxative effect.
Origin & background
Polydextrose was invented by Hans Rennhard at Pfizer in the 1960s and received US FDA approval in 1981. It is produced by high-temperature melt polycondensation of glucose with roughly 10% sorbitol and a trace of citric acid as catalyst. It is now recognized as a soluble dietary fiber (about 1 kcal/g) in the US, EU and many other markets.
Frequently asked questions
Sources
- https://www.dairyfoods.com/articles/82696-polydextrose-for-adding-fiber
- https://www.arshinefood.com/Industry-information/properties-of-polydextrose-and-its-applications-in-food
- https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/polydextrose
- https://www.fiberfacts.org/polydextrose/
- https://icecreamcalc.com/2020/07/24/freezing-point-depression/