A Sweet Game of Thrones: Which Sugar Will Reign Supreme in Your Gelato?
Think sugar is just for sweetness? Think again! This article is a fascinating study of how the choice between sucrose, fructose, and glucose determines everything: from the viscosity of the mix, through the melting rate, to the final creaminess. It's the essential knowledge on how to consciously control the texture of your gelato and create a premium product, even in trendy kefir-based functional gelato.
Nowadays, gelato making is more than just freezing cream and sugar. Customers are looking for novelties, healthier alternatives, and trends like functional gelato are on the horizon. This article takes us to the heart of one such experiment—gelato based on kefir. But the real hero of this story isn't kefir, but... sugar. Or rather, a duel between its different types.
The authors posed a simple yet crucial question: how will sucrose, fructose, and glucose affect the final product? The results are a ready-made guide for anyone serious about balancing recipes. It turned out that the type of sugar used is no small detail. It's a factor that fundamentally changes the physical properties of the gelato. Gelato with fructose melted the fastest, which could be a problem on a hot day. In contrast, the one with sucrose had the highest viscosity of the gelato mix, which translated to a better gelato structure and mouthfeel.
And what did the consumers think? In blind sensory tests, it was classic sucrose that outclassed its rivals, earning the highest scores for texture, taste, and overall acceptance. This is a valuable lesson: chasing "healthier" sugar substitutes without understanding their impact on the final product is a straight path to a gelato disaster.
This scientific analysis proves just how complex the craft of gelato making is. Every ingredient matters, and changing one sets off a chain of consequences. So how do you manage it all without spending weeks on testing? That's exactly why we created our application—to turn complicated theory into simple practice.
With our app, you don't have to guess. Want to use a different sugar? The ingredient swapping and sweetness correction features will instantly recalculate the entire recipe, showing you how it will affect plasticity and the freezing point. The article showed how important viscosity and structure are? Our tools for correcting recipes and the precise dosing of stabilizers give you full control, allowing you to avoid defects like the sandy effect. You can easily design gelato from scratch, switch to natural ingredients, and be confident that the final product will be exactly as you expect. It's smart production support that saves you time and money. Stop guessing—it's time to consciously create the perfect gelato!