pac-pod
2 articles tagged pac-pod
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-creamgelatooverrun
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