Ingredient Database

This database covers every ingredient commonly used in frozen desserts, with functional properties and usage guidelines.

Dairy Products

Liquid Dairy

Ingredient	Fat %	MSNF %	Water %	Role
Heavy cream (36%)	36	5.5	58	Primary fat source
Whipping cream (30%)	30	6.0	64	Lighter fat option
Half-and-half	12	7.5	80	Moderate fat/body
Whole milk	3.5	8.5	88	Base liquid
2% milk	2.0	9.0	89	Leaner option
Skim milk	0.1	9.0	91	Non-fat solids source
Buttermilk	1.5	8.5	90	Tangy flavor, tenderizing

Concentrated Dairy

Ingredient	Fat %	MSNF %	Role
Skim milk powder	1	97	MSNF boost without fat
Whole milk powder	26	70	MSNF + fat
Cream cheese	34	6	Tanginess, density
Mascarpone	44	4	Richness, mild flavor
Sour cream	20	7	Tanginess
Crème fraîche	30	5	Subtle tang, richness
Sweetened condensed milk	8	20	45% sugar; sweetness + body
Evaporated milk	8	18	Concentrated dairy flavor

Butter

Ingredient	Fat %	Water %	Milk Solids %	Role
Unsalted butter	80–82	16–18	2	Fat, flavor
European butter	82–86	12–16	2	Higher fat
Clarified butter (ghee)	99+	<1	0	Pure fat
Brown butter	80–82	Variable	Caramelized	Nutty flavor

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Sugars and Sweeteners

Primary Sugars

Sugar	POD	PAC	Sweetness	Function
Sucrose (granulated)	100	100	Reference	Standard sweetener
Powdered sugar	100	100	Reference	Quick dissolving
Brown sugar (light)	95	105	Molasses notes	Flavor complexity
Brown sugar (dark)	90	110	Strong molasses	Deep flavor
Turbinado	100	100	Mild molasses	Specialty use

Alternative Sugars

Sugar	POD	PAC	Sweetness	Function
Dextrose	70	190	Less sweet	Freezing point depression
Fructose	170	190	Very sweet	Softness, sweetness
Glucose syrup (DE 40)	40	90	Low sweet	Body, chew
Corn syrup (light)	40	90	Low sweet	Anti-crystallization
Invert sugar	130	190	Very sweet	Smoothness
Trehalose	45	100	Low sweet	Reduces sweetness
Maltose	30	100	Low sweet	Body
Honey	130	190	Very sweet	Flavor, softness
Maple syrup	100	110	Distinctive	Flavor
Agave nectar	140	170	Very sweet	Softness

Sugar Alcohols

Sweetener	POD	PAC	Notes
Erythritol	70	~275	Cooling effect; erythritol crystallizes rather than behaving as a low-PAC sugar — use sparingly
Xylitol	100	130	Toxic to dogs
Sorbitol	60	190	Laxative effect
Maltitol	90	90	GI issues at high doses

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Eggs

Component	Fat %	Protein %	Water %	Function
Whole egg	10	12	75	Emulsification, richness
Yolk only	30	16	50	Primary emulsifier, fat
White only	0	11	87	Structure (rarely used)

Egg Equivalents

Measure	Whole Egg	Yolk Only
1 large	50g	18–20g
5 yolks	—	90–100g
1 cup yolks	—	~240g (12 yolks)

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Fats and Oils

Fat	Saturation	Melting Point	Use
Coconut oil	High	24°C / 76°F	Vegan bases
Cocoa butter	High	34°C / 93°F	Chocolate, snap
Olive oil	Low	Liquid	Finishing drizzle
Neutral oil	Low	Liquid	Extending nut pastes

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Chocolate and Cocoa

Product	Cocoa %	Fat %	Sugar %	Use
Cocoa powder (natural)	100	10–24	0	Chocolate flavor
Cocoa powder (Dutch)	100	10–24	0	Darker, milder
Dark chocolate 70%	70	40	30	Intense chocolate
Dark chocolate 64%	64	38	35	Balanced
Milk chocolate 38%	38	36	45	Sweet, creamy
White chocolate 35%	0	35	55	Vanilla, creamy
Cocoa nibs	100	50	0	Crunchy, bitter

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Stabilizers

Stabilizer	Dose %	Hydration	Function
Locust bean gum (LBG)	0.15–0.25	85°C	Creaminess, ice control
Guar gum	0.10–0.20	Cold/hot	Thickening
Lambda carrageenan	0.02–0.04	70°C	Creaminess
Tara gum	0.10–0.20	85°C	LBG synergy
Xanthan gum	0.05–0.15	Cold	Suspension, body
Perfect Sorbet	0.50	Cold	Commercial blend
Cremodan 30	0.40–0.60	85°C	Commercial blend

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Emulsifiers

Emulsifier	Dose %	Source	Function
Egg yolk	2–4	Animal	Primary emulsifier
Soy lecithin	0.3–0.5	Plant	Vegan option
Mono/diglycerides	0.2–0.5	Various	Commercial use
Polysorbate 80	0.02–0.1	Synthetic	Commercial use

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Nuts and Nut Products

Nut	Fat %	Protein %	Toast Temp	Notes
Almonds	50	21	165°C / 12 min	Neutral, versatile
Hazelnuts	61	15	165°C / 15 min	Classic gianduja
Pistachios	45	20	150°C / 8 min	Delicate, green
Pecans	72	9	150°C / 10 min	Rich, sweet
Walnuts	65	15	150°C / 10 min	Slight bitterness
Cashews	44	18	150°C / 10 min	Buttery
Macadamias	76	8	150°C / 8 min	Highest fat
Peanuts	49	26	165°C / 15 min	Distinctive

Nut Pastes

Paste	Fat %	Add Rate	Notes
Hazelnut praline	50	8–12%	Sweet, roasted
Pistachio paste	45	6–10%	Intense green
Almond paste	50	8–12%	Neutral base
Peanut butter	50	10–15%	Distinctive
Tahini	50	8–12%	Sesame flavor

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Fruits

Fresh/Frozen Fruit Yield

Fruit	Purée Yield	Sugar Level	Acid Level
Strawberry	90%	Medium	Low
Raspberry	80% (strain)	Medium	High
Blueberry	75% (strain)	High	Low
Blackberry	75% (strain)	Medium	High
Peach	90%	High	Low
Mango	85%	High	Low
Passion fruit	45% (strain)	Medium	Very high
Banana	95%	High	Low
Lemon/Lime	45%	Low	Very high
Orange	50%	Medium	Medium

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Alcohol

Spirit	ABV %	Max in Base	Effect on PAC
Liqueurs	20–30	5–8%	Moderate
Wine	12–14	8–10%	Low
Fortified wine	18–20	5–7%	Moderate
Vodka	40	2–4%	High
Rum	40	2–4%	High
Bourbon	40–50	2–3%	High

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Acids

Acid	Strength	Use	Dose
Lemon juice	Medium	Brightness	10–20g/qt
Lime juice	Medium-high	Brightness	8–15g/qt
Citric acid	High	Concentrated	1–3g/qt
Tartaric acid	Medium	Wine-like	1–2g/qt
Malic acid	Medium	Apple-like	1–3g/qt

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Salt

Type	Density	Use
Fine sea salt	High	General seasoning
Table salt	Very high	Use less by volume
Kosher salt	Low	Use more by volume
Fleur de sel	Medium	Finishing
Maldon	Very low	Flaky finishing

Salt Conversion

Salt Type	Equivalent to 1g Fine Sea Salt
Table salt	0.8g
Kosher (Morton)	1.5g
Kosher (Diamond Crystal)	2g
Fleur de sel	1g