PAC Calculator
The PAC (Potere Anticongelante) calculator helps balance sweeteners for optimal scoopability and texture.
What PAC Measures
Section titled “What PAC Measures”PAC indicates relative freezing point depression. Higher PAC = softer texture at serving temperature.
| PAC Range | Result | Best For |
|---|---|---|
| 200–220 | Very firm | Gelato display cases |
| 220–250 | Firm | Standard gelato |
| 250–280 | Scoopable | Premium ice cream |
| 280–320 | Soft | Soft-serve, sorbet |
| 320+ | Very soft | May not hold shape |
Interactive Calculator
Section titled “Interactive Calculator”g
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PAC
Too hard
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POD (sweetness)
0g
0.0% sugar
Manual Calculation
Section titled “Manual Calculation”If calculator unavailable, use this formula:
Step 1: Calculate Weighted PAC
Section titled “Step 1: Calculate Weighted PAC”For each sugar:
Weighted PAC = sugar_weight × PAC_valueStep 2: Sum All Weighted PAC
Section titled “Step 2: Sum All Weighted PAC”Total Weighted PAC = Σ(all weighted PAC values)Step 3: Calculate Final PAC
Section titled “Step 3: Calculate Final PAC”PAC = (Total Weighted PAC / Total Base Weight) × 10Example Calculation
Section titled “Example Calculation”Ice cream base (750g total):
| Sugar | Weight | PAC Value | Weighted PAC |
|---|---|---|---|
| Sucrose | 130g | 100 | 13,000 |
| Dextrose | 25g | 190 | 4,750 |
| Corn syrup | 30g | 90 | 2,700 |
| Lactose (from dairy) | 20g | 100 | 2,000 |
| Total | 205g | — | 22,450 |
PAC = (22,450 / 750) × 10 = 299
Result: Soft, scoopable texture.
PAC uses the sucrose = 100 scale; the × 10 multiplier lands a balanced base in the 240–280 target band. Do not mix with the Italian sucrose = 1 scale.
Adjustment Guide
Section titled “Adjustment Guide”| Current PAC | Target | Action |
|---|---|---|
| Too low (<220) | Higher | Replace sucrose with dextrose |
| Too high (>300) | Lower | Replace dextrose with sucrose |
| Within range | — | No adjustment needed |
Quick Adjustments
Section titled “Quick Adjustments”| Change | PAC Effect (per 10g in 750g base) |
|---|---|
| +10g dextrose, -10g sucrose | +12 PAC |
| +10g corn syrup, -10g sucrose | -1.3 PAC |
| +10g invert sugar, -10g sucrose | +12 PAC |
PAC Values Reference
Section titled “PAC Values Reference”| Sugar | PAC | Notes |
|---|---|---|
| Sucrose | 100 | Reference value |
| Dextrose | 190 | Strong depression |
| Fructose | 190 | Very sweet |
| Lactose | 100 | From milk |
| Maltose | 100 | Mild, from malt/syrups |
| Trehalose | 100 | Low sweetness, good body |
| Glucose DE40 | 90 | Body, less depression |
| Corn syrup | 90 | Similar to glucose |
| Invert sugar | 190 | Smooth texture |
| Honey | 190 | Flavor + softness |
| Maple syrup | 110 | Slight boost |
| Agave nectar | 170 | Sweet, strong depression |