Texture control
3 articles tagged Texture control
Scientific Parameter
• 10 min read
POD and PAC Values for Ice Cream Sugars, with Calculator
POD and PAC values for sucrose, dextrose, fructose, invert sugar, lactose, glucose syrup and polyols, a free sugar-balance calculator, and how to read the totals.
Pod pac Ice cream Freezing point
Scientific Parameter
• 9 min read
Caramel Glass Transition: How Moisture Sets Texture
Why a few points of water move a caramel from hard crack to chewy: the glass transition, a Gordon–Taylor table you can recompute, and the water left at each cooking stage.
Glass transition Caramel Texture control
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