Formulation

3 articles tagged Formulation

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

Sugar Types in Confectionery: Which Sugar Does What

Sucrose, glucose syrup, dextrose, fructose, invert sugar, lactose and trehalose compared: which sugar to use in caramel, ganache, fondant, pâte de fruit, ice cream, panning and nougat, and why.

Sugar Sucrose Glucose

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

Scientific Parameter • 8 min read

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 cream Gelato Overrun

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.

Trehalose Disaccharide Sugar

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