Sugars & Sweeteners
Sucralose in gelato
Sucralose is a non-caloric high-intensity sweetener, a chlorinated disaccharide roughly 600 times sweeter than sucrose. In gelato it delivers sweetness (POD) without adding solids, sugar mass, or freezing-point depression.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 100% |
| Water | 0% |
| Sugars | 0% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 60000 |
| PAC (anti-freezing power) | 0 |
Typical use: About 0.01-0.06% of the mix (0.1-0.6 g/kg) to boost sweetness; up to ~0.2-0.3% in fully sugar-free formulas combined with bulking agents.
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Open the balancerHow to use it in gelato
Sucralose is used to add or top up sweetness (POD) without contributing sugar solids or anti-freezing power. Because it is dosed at fractions of a percent, it has essentially no effect on PAC, so it raises perceived sweetness while leaving the freezing curve and serving temperature unchanged. This makes it valuable in reduced-sugar and no-sugar-added gelato, where sugars are replaced by bulking agents (polydextrose, inulin, erythritol, maltitol) and sucralose restores the missing sweetness. It is heat-stable and does not brown. Overdosing produces a lingering, slightly metallic or off-sweet aftertaste, so keep doses minimal and consider blending with other sweeteners.
Origin & background
Sucralose was discovered in 1976 by researchers at Tate & Lyle working with Queen Elizabeth College, University of London, and is marketed most widely under the Splenda brand. The U.S. FDA approved it in 1998 after reviewing more than 110 safety studies and set an Acceptable Daily Intake of 5 mg per kilogram of body weight per day.