formulation

4 articles tagged formulation

A dense gelato scoop beside a lighter, airier ice cream scoop.

Gelato vs. Ice Cream: Formulation Science Explained

Fat content, overrun, PAC/POD targets, and stabilizer strategy diverge sharply between gelato and ice cream. Understanding why each lever differs is the foundation of formulating either product correctly.

ice-creamgelatooverrun

Paired ingredient swaps in macro — butter beside oil, sugar beside a sweetener.

Scientific Parameter • 11 min read

Ingredient Substitution Science: Match Function, Not Weight

A practical, evidence-based method for replacing fats, sugars, and dairy ingredients without inventing precision that the formulation cannot support.

substitutionfatssugars

A frost-dusted frozen aerated confection with fine sparkling sugar crystals.

Scientific Parameter • 9 min read

Trehalose: Properties, Uses, and Science in Confectionery

How a non-reducing disaccharide with the molecular weight of sucrose but under half its sweetness protects frozen, aerated, and freeze-dried confectionery.

trehalosedisaccharidesugar

Mounds of different sugars — coarse crystals, fine caster, syrup, and powder.

Scientific Parameter • 10 min read

Sugar Types in Confectionery: Choose by Function

Compare sucrose, glucose, fructose, invert sugar, syrups, lactose, and trehalose by chemistry, sweetness, freezing effect, crystallization, and water activity.

sugarsucroseglucose

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