Glossary
Technical terms used throughout this documentation. Organized alphabetically for reference.
Agar (Agar Agar)
Section titled “Agar (Agar Agar)”A polysaccharide extracted from red algae. Forms brittle, heat-reversible gels. Sets at ~35°C, melts at ~85°C. Used for fluid gels and gel filtration in frozen desserts.
Alginate (Sodium Alginate)
Section titled “Alginate (Sodium Alginate)”A polysaccharide from brown seaweed. Forms gels in the presence of calcium ions. Primary ingredient in spherification techniques. Does not require heat to gel.
The process of holding a prepared base in refrigeration (typically 4–24 hours) before churning. Allows fat crystallization, protein hydration, and flavor melding. Improves final texture.
The liquid mixture prepared before churning. Contains all ingredients except mix-ins. May be custard (egg-based) or eggless.
Brix (°Bx)
Section titled “Brix (°Bx)”A scale measuring sugar concentration in a solution. One degree Brix equals 1 gram of sucrose per 100 grams of solution. Measured with a refractometer. Target for sorbets: 28–32°Bx.
Bloom (Gelatin)
Section titled “Bloom (Gelatin)”The process of hydrating gelatin in cold liquid before heating. Also refers to gelatin strength measurement (bloom strength).
Calcium Chloride
Section titled “Calcium Chloride”A calcium salt used in basic spherification baths. Creates gel membrane when alginate-containing liquid is dropped in. Has bitter taste; spheres require rinsing.
Calcium Lactate
Section titled “Calcium Lactate”A calcium salt with neutral flavor. Used inside the base in reverse spherification. Preferred over calcium chloride when calcium is added to the flavored component.
Carrageenan
Section titled “Carrageenan”A family of polysaccharides from red seaweed. Lambda carrageenan thickens without gelling (used in ice cream stabilization). Kappa and iota forms create gels.
Cold Steep
Section titled “Cold Steep”Flavor extraction method where aromatics infuse into a cooled base during refrigeration. Used for delicate herbs (mint, basil) that become bitter with heat. Typical duration: 12–24 hours.
Compressor Machine
Section titled “Compressor Machine”An ice cream maker with built-in refrigeration. Does not require pre-freezing a bowl. Enables back-to-back batch production.
Custard
Section titled “Custard”An egg-yolk-based mixture. In frozen desserts, refers to bases containing egg yolks which provide emulsification, richness, and body. Requires cooking to safe temperature (≥160°F / 71°C).
Dasher
Section titled “Dasher”The rotating blade or paddle inside an ice cream maker that scrapes frozen product from the walls and incorporates air.
Dextrose
Section titled “Dextrose”Glucose in crystalline form. A monosaccharide with POD 70 and PAC 190. Lowers freezing point more than sucrose while contributing less sweetness. Essential for texture control.
Draw Temperature
Section titled “Draw Temperature”The temperature at which churned product is removed from the machine. Critical parameter affecting final texture. Typical target: –6°C / 21°F for gelato and ice cream.
Emulsification
Section titled “Emulsification”The process of combining two immiscible liquids (typically fat and water) into a stable mixture. In custards, egg yolk lecithin acts as emulsifier. Proper emulsification creates smooth texture.
Extraction
Section titled “Extraction”The process of transferring flavor compounds from a source ingredient into the base. Methods include hot steep (sous vide), cold steep, and fat infusion.
Fat Bloom
Section titled “Fat Bloom”White, dusty appearance on chocolate caused by fat migration to the surface. Can occur in chocolate mix-ins that undergo temperature fluctuation.
Fluid Gel
Section titled “Fluid Gel”A gel that has been blended to create a smooth, pourable consistency. Made by setting a gel (typically agar) then processing in a blender. Used for freeze-stable swirls and ribbons.
Freezing Point Depression (FPD)
Section titled “Freezing Point Depression (FPD)”The lowering of water’s freezing point by dissolved solutes. Sugars and other solutes prevent water from freezing at 0°C, keeping frozen desserts scoopable. Quantified by PAC.
Gelato
Section titled “Gelato”Italian-style frozen dessert characterized by lower fat (4–8%), lower overrun (20–35%), and warmer serving temperature (–12°C / 10°F) compared to American ice cream. Dense texture with intense flavor.
Gianduja
Section titled “Gianduja”A preparation of chocolate blended with nut paste, traditionally hazelnut. In frozen desserts, refers to bases combining chocolate with nut-infused custard.
Glucose Syrup
Section titled “Glucose Syrup”A thick syrup of glucose and other sugars derived from starch. DE (dextrose equivalent) indicates sweetness—DE40 is common. Adds body, controls ice crystals, reduces sweetness.
Guar Gum
Section titled “Guar Gum”A galactomannan polysaccharide from guar beans. Thickens in cold or hot applications. Can become gummy if overused. Common in stabilizer blends at 0.10–0.20%.
Hardening
Section titled “Hardening”The process of freezing churned product to storage temperature (–18°C / 0°F) after churning. Typically 4–6 hours in standard freezer, faster in blast freezer.
Hot Steep
Section titled “Hot Steep”Flavor extraction during the cooking process. Aromatics (nuts, spices, vanilla) are cooked with the base, typically in sous vide. Extracts robust, heat-stable flavors.
Hydrocolloid
Section titled “Hydrocolloid”A substance that forms a gel or thickens in the presence of water. Includes gums (guar, locust bean), carrageenans, alginates, and other polysaccharides. Used as stabilizers.
Hydration
Section titled “Hydration”The process of dispersing and dissolving hydrocolloids in liquid. Many require heat for full hydration. Proper hydration is essential for function.
Ice Cream
Section titled “Ice Cream”Frozen dessert with higher fat content (10–16%) and higher overrun (50–100%) than gelato. Served at −14°C / 7°F; stored at −18°C / 0°F. Lighter, airier texture.
Ice Crystals
Section titled “Ice Crystals”Solid water formations in frozen desserts. Small crystals (under 50 microns) create smooth texture; large crystals create icy, grainy texture. Controlled through formulation, churning, and storage.
Invert Sugar
Section titled “Invert Sugar”A mixture of glucose and fructose created by hydrolyzing sucrose. POD 130, PAC 190. Sweeter than sucrose, improves texture, hygroscopic. Sold as Trimoline.
Inulin
Section titled “Inulin”A polysaccharide fiber from chicory root. Adds body without sweetness. Used in reduced-sugar formulations and as cryoprotectant.
Lactose
Section titled “Lactose”The primary sugar in milk. A disaccharide of glucose and galactose. Can be converted to its component sugars using lactase enzyme, increasing sweetness and reducing lactose content.
Lecithin
Section titled “Lecithin”A phospholipid emulsifier found naturally in egg yolks and soybeans. In molecular applications, powdered lecithin creates foams (“airs”).
Locust Bean Gum (LBG)
Section titled “Locust Bean Gum (LBG)”A galactomannan from carob seeds. Primary stabilizer in gelato. Requires heat (85°C) to hydrate. Creates creamy mouthfeel and controls ice crystals. Typical dose: 0.15–0.25%.
Maltodextrin
Section titled “Maltodextrin”A polysaccharide derived from starch. In tapioca form, absorbs fat to create dry “powders” from oils and liquid fats. Used for flavor powder applications.
MSNF (Milk Solids Non-Fat)
Section titled “MSNF (Milk Solids Non-Fat)”The non-fat, non-water components of milk: proteins, lactose, minerals. Contributes body, chew, and water-binding. Target: 8–11% of base.
Mix-In
Section titled “Mix-In”Solid inclusions added to churned base: chocolate chips, nuts, cookie pieces, fruit. Added during or after churning, not before.
The consistency at which a custard coats a spoon and holds a line when a finger is drawn through it. Indicates sufficient cooking. Approximately 170–180°F / 77–82°C.
Overrun
Section titled “Overrun”The percentage increase in volume from air incorporation during churning. Calculated as: (frozen volume – base volume) / base volume × 100. Gelato: 20–35%. Ice cream: 50–100%.
PAC (Potere Anti-Congelante)
Section titled “PAC (Potere Anti-Congelante)”“Anti-freezing power”—a measure of freezing point depression. Higher PAC means softer texture at a given temperature. Target: 240–280 for scoopable product at –14°C. Each sugar has a PAC value relative to sucrose (100).
Pacojet
Section titled “Pacojet”A professional machine that micro-purees frozen bases into ultra-smooth frozen dessert. Works from solid-frozen state.
Philadelphia Style
Section titled “Philadelphia Style”Eggless ice cream base. No custard cooking required. Relies on dairy fat and stabilizers for body. Cleaner dairy flavor than custard-based.
POD (Potere Dolcificante)
Section titled “POD (Potere Dolcificante)”“Sweetening power”—relative sweetness compared to sucrose (100). Used to calculate perceived sweetness when blending sugars. Dextrose POD: 70. Fructose POD: 170.
Polydextrose
Section titled “Polydextrose”A synthetic polysaccharide providing bulk without sweetness or significant calories. Used as sugar replacer in reduced-sugar formulations.
Refractometer
Section titled “Refractometer”An optical instrument measuring refractive index of a solution, calibrated to display sugar concentration in degrees Brix. Essential for sorbet formulation.
Reverse Spherification
Section titled “Reverse Spherification”Spherification technique where calcium is inside the flavored base and alginate is in the bath. Produces larger spheres with liquid centers. Preferred for dairy-based applications.
Scalding
Section titled “Scalding”Heating liquid (typically cream) to just below boiling, approximately 180°F / 82°C. Used to pour over chocolate for emulsification.
Skim Milk Powder (SMP)
Section titled “Skim Milk Powder (SMP)”Dehydrated non-fat milk. Concentrated source of MSNF. Adds body, improves texture, increases water binding. Typical dose: 2–5% of base.
Sodium Citrate
Section titled “Sodium Citrate”A sodium salt of citric acid. Sequesters calcium ions, enabling alginate spherification of calcium-containing liquids (dairy). Also used as emulsifying salt.
Sorbet
Section titled “Sorbet”A frozen dessert containing no dairy fat. Composed of fruit, sugar, water, and stabilizers. Relies on sugar balance for texture since fat cannot provide creaminess.
Sous Vide
Section titled “Sous Vide”“Under vacuum”—cooking method using precise temperature control in water bath. For custards: 181°F / 82.8°C for 50 minutes in sealed jars. Provides consistent results without risk of curdling.
Spherification
Section titled “Spherification”Technique using sodium alginate and calcium to create gel membranes around liquid centers. Results in “caviar” or larger spheres with bursting texture.
Stabilizer
Section titled “Stabilizer”Ingredients that improve texture, reduce ice crystal size, and extend shelf life. Typically hydrocolloid blends: LBG, guar, carrageenan. Commercial blends: Cremodan, Perfect Ice Cream.
Sugar Bloom
Section titled “Sugar Bloom”White, grainy appearance on chocolate from sugar migration to surface after moisture exposure. Different from fat bloom.
Sucrose
Section titled “Sucrose”Table sugar. Disaccharide of glucose and fructose. Reference point for POD (100) and PAC (100). Primary sweetener in most formulations.
Tara Gum
Section titled “Tara Gum”A galactomannan similar to locust bean gum, from tara tree seeds. Requires heat to hydrate. Shows synergy with carrageenan.
Tempering (Frozen Desserts)
Section titled “Tempering (Frozen Desserts)”Allowing frozen product to warm slightly before serving. Typically 8–15 minutes at room temperature or held at –12°C / 10°F. Essential for proper scoopability and flavor release.
Tempering (Chocolate)
Section titled “Tempering (Chocolate)”The process of controlled heating and cooling chocolate to create stable cocoa butter crystals. Results in snap, sheen, and resistance to bloom.
Transglutaminase
Section titled “Transglutaminase”An enzyme that crosslinks proteins. Used in frozen desserts to modify texture and improve stability. Requires heat inactivation after treatment.
Trehalose
Section titled “Trehalose”A disaccharide with low sweetness (POD 45) and standard PAC (100). Reduces perceived sweetness without affecting freezing point. Also acts as cryoprotectant.
Trimoline
Section titled “Trimoline”Brand name for commercially produced invert sugar. See: Invert Sugar.
Versawhip
Section titled “Versawhip”A modified soy protein that creates stable foams without dairy. Used in molecular gastronomy applications.
Xanthan Gum
Section titled “Xanthan Gum”A polysaccharide produced by bacterial fermentation. Thickens and stabilizes; disperses in cold or hot liquid. Shear-thinning (flows when agitated, thickens at rest). Typical dose: 0.1–0.3%.
Abbreviations Quick Reference
Section titled “Abbreviations Quick Reference”| Abbreviation | Meaning |
|---|---|
| PAC | Potere Anti-Congelante (freezing point depression) |
| POD | Potere Dolcificante (sweetening power) |
| MSNF | Milk Solids Non-Fat |
| LBG | Locust Bean Gum |
| SMP | Skim Milk Powder |
| FPD | Freezing Point Depression |
| DE | Dextrose Equivalent |
| °Bx | Degrees Brix |
Next: The Four Elements →