Sugars & Sweeteners
Sorbitol in gelato
Sorbitol is a six-carbon sugar alcohol (polyol) made by hydrogenating glucose, used in gelato as a sugar-free sweetener, humectant and powerful freezing-point depressant that keeps low-sugar and sugar-free formulas soft and scoopable.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 99.5% |
| Water | 0.5% |
| Sugars | 99.5% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 60 |
| PAC (anti-freezing power) | 179 |
Typical use: About 1-5% of the total mix (rarely above 6-7% to stay under the laxative threshold and avoid an unfreezably soft body).
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Open the balancerHow to use it in gelato
Sorbitol is about 60% as sweet as sucrose but roughly 1.8x as anti-freezing (PAC ~180 vs 100 dry-base), so it lowers the serving temperature and softens body far more than it sweetens. Use it to replace part of the sucrose in sugar-reduced, diabetic or 'no-added-sugar' gelato, or as a small addition to soften an over-hard mix without extra sweetness. It also binds water (humectant) and inhibits sugar and ice recrystallization, extending shelf smoothness. Because its POD is low, compensate lost sweetness with a high-intensity sweetener. Keep total polyols modest: excess causes a laxative effect and an overly soft, slow-freezing mix.
Origin & background
Sorbitol was first isolated in 1872 by French chemist Jean-Baptiste Boussingault from the juice of rowan (mountain ash) berries; its name derives from the plant's botanical name, Sorbus aucuparia. It is now produced industrially by catalytic hydrogenation of glucose.
Frequently asked questions
Sources
- https://www.ingredion.com/na/en-us/ingredients/ingredient-types/sweeteners/polyols
- https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/sorbitol
- https://jhermann.github.io/ice-creamery/info/ingredients/
- https://www.ulprospector.com/en/na/Food/Detail/16153/405987/Sorbitol-Powder-Food-Grade
- https://www.journalofdairyscience.org/article/S0022-0302(84)81647-1/pdf