PAC
Anti-Freezing Power
Measures freezing point depression at −18 °C. Determines how soft and scoopable gelato is in the freezer.
PAC = Σ (Sugar grams × Sugar PAC coefficient) / Total Weight × 100
Glossary · Essential terminology
The Vocabulary of Artisanal Gelato Technique
Clear definitions of all technical parameters, chemical-physical indices, and processes used in gelato formulation and balancing.
POD
Sweetening Power
Measures perceived sweetness on the palate relative to sucrose (100). Prevents gelato from tasting cloying.
POD = Σ (Sugar grams × Sugar POD coefficient) / Total Weight × 100
SLNG
Milk Solids Non-Fat
Proteins, lactose, and minerals from milk and skim milk powder. Stabilizes air bubbles without exceeding 11.5%.
SLNG% = Total Milk Solids Non-Fat / Total Weight × 100
Core Technological Concepts
Term Definition
Overrun (Air incorporation) The percentage volume increase of gelato caused by incorporated micro-bubbles of air during churning. Artisanal gelato has 25–40% overrun; industrial ice cream reaches 100%.
Aging (Maturation) Refrigerated resting phase (4 to 12 hours at 4 °C) where milk proteins hydrate and fats crystallize into stable globular structures.
Homogenization Mechanical breakdown of fat globules into sub-micron droplets to create a smooth, stable emulsion that resists fat separation.
Syneresis Unwanted liquid separation and weeping from the gelato structure caused by broken protein networks or insufficient stabilizer bonding.
Sandiness (Lactose crystallization) Gritty mouthfeel caused by large lactose crystals when milk solids non-fat (SLNG) exceed safe concentration (>11.5%).
Cryoscopic Point The initial freezing temperature of the liquid mix. For gelato, freezing starts around −2.5 °C to −3.0 °C.
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