Help & Glossary

Dextrose

Has high anti-freezing power (PAC) and low sweetening power (POD), adds freshness in the mouth and has antibacterial properties. Lowers the mix’s freezing point and improves texture.
Tends to color ice cream and modify taste. Faster melting, overrun not favorable.

Milk solids-not-fat
MSNF is non-fat dry milk extract (equivalent to 0% milk powder).It structures the ice cream and binds the water in the mix.
It acts as an anti-crystallizer, flavor enhancer, creaming aid and preservative.

Glucose

Has a lower sweetening power than saccharose. It increases freezing temperature and resistance to thermal shock, improves the texture and conservation of ice creams, and has an anti-crystallizing effect on sucrose.

Warning: when overdosed, it gives a sticky, pasty sensation in the mouth.

Inulin

Used in low doses (less than 2% of the mix), inulin produces a more compact structure with zero PAC and very low sweetening power.

Maltodextrin
Has the advantage of providing dry extract without POD or PAC (neutral).
However, it has a strong binding power on the ice structure.

Fat content

Ice creams must respect a certain fat content, depending on the texture you want to obtain, and the legislation in force in the country in which you operate.
The fat content adds texture, length in the mouth and slower melting.

PAC

Antifreeze point
Sugars influence the hardness of ice cream (PAC freezing point).
Temperature should be between -10°C and -18°C to optimize taste and texture.
In a mix with alcohol, we prefer a sucrose/glucose mix, which gives a firmer, less sweet ice cream. In chocolate mixes, however, invert sugar and dextrose are used to counterbalance the hardness and smoothness of the ice cream, thanks to the high PAC of these sugars.

POD

Sweetening power
Milk powder 0% MF
Provides a smooth, creamy texture with low sweetening power and low PAC. Dry extract identical to inulin.