Sugar Reference

Sugar management is the foundation of frozen dessert formulation. This reference provides everything needed for proper sugar selection and balancing.

POD and PAC Explained

POD (Potere Dolcificante / Sweetening Power)

Relative sweetness compared to sucrose (100).

Sugar	POD	Interpretation
Sucrose	100	Reference
Dextrose	70	30% less sweet
Fructose	170	70% sweeter
Trehalose	45	55% less sweet

PAC (Potere Anticongelante / Anti-Freezing Power)

Relative freezing point depression compared to sucrose (100).

Sugar	PAC	Interpretation
Sucrose	100	Reference
Dextrose	190	90% more depression
Fructose	190	90% more depression
Glucose syrup	90	10% less depression

Complete Sugar Table

Sugar	POD	PAC	Molecular Weight	Notes
Sucrose	100	100	342	Standard reference
Dextrose (glucose)	70	190	180	Lowers freezing point
Fructose	170	190	180	Very sweet, soft texture
Lactose	16	100	342	In milk; low sweetness
Maltose	30	100	342	Low sweetness
Trehalose	45	100	342	Reduces perceived sweetness
Glucose syrup DE 40	40	90	Variable	Body, chew, crystal control
Glucose syrup DE 60	60	110	Variable	Sweeter, more depression
Light corn syrup	40	90	Variable	Anti-crystallization
Invert sugar	130	190	180	Smooth texture
Honey	130	190	Variable	Flavor + softness
Maple syrup	100	110	Variable	Distinctive flavor
Agave nectar	140	170	Variable	High fructose

PAC Calculation Method

Formula

PAC = Σ(sugar_weight × PAC_value) / total_base_weight × 10

Example Calculation

Ice cream base (1 quart):

Ingredient	Weight	Sugar Content	Sugar Weight
Granulated sugar	130g	100%	130g
Dextrose	20g	100%	20g
Whole milk	340g	4.8% lactose	16g
Heavy cream	238g	2.8% lactose	7g

Step 1: Calculate weighted PAC

Sugar	Weight	PAC	Weight × PAC
Sucrose	130g	100	13,000
Dextrose	20g	190	3,800
Lactose	23g	100	2,300
Total	173g	—	19,100

Step 2: Apply formula

PAC = 19,100 / 728 × 10 = 262

Result: PAC of 262 is within target range (240–280).

Target PAC by Product Type

Product	Target PAC	Serving Temp
Hard gelato	220–240	-14°C / 7°F
Soft gelato	260–280	-12°C / 10°F
Premium ice cream	240–260	-14°C / 7°F
Soft-serve	280–320	-6°C / 21°F
Sorbet	280–310	-14°C / 7°F

Sugar Substitution Guide

Reducing Sweetness Without Changing PAC

Replace sucrose with trehalose 1:1.

Original	Replacement	Effect
150g sucrose	75g sucrose + 75g trehalose	27% less sweet, same PAC

Increasing Softness Without Changing Sweetness

Replace some sucrose with dextrose + reduce total sugar.

Original	Replacement	Effect
150g sucrose	100g sucrose + 30g dextrose	Similar sweetness, +20 PAC

Adding Body Without Adding Sweetness

Use glucose syrup DE 40.

Original	Replacement	Effect
150g sucrose	120g sucrose + 40g glucose syrup	Less sweet, more body

Brix Measurement

What Brix Measures

Degrees Brix (°Bx) = grams of sugar per 100 grams of solution.

Target Brix by Product

Product	Target Brix
Fruit sorbet	28–32°
Citrus sorbet	27–30°
Creamy sorbet	26–29°
Ice cream base	22–26°
Gelato base	20–24°

Brix Adjustment

Current	Target	Action
Too low	Higher	Add simple syrup
Too high	Lower	Add water or unsweetened liquid

Adjustment formula:

Sugar to add = (target_brix - current_brix) × base_weight / 100
Water to add = (current_brix - target_brix) × base_weight / current_brix

Simple Syrup Reference

Type	Sugar	Water	Brix
Light (1:2)	100g	200g	33°
Standard (1:1)	100g	100g	50°
Rich (2:1)	200g	100g	67°
Saturated	250g	100g	71°

Making Simple Syrup

Method	Temperature	Notes
Cold	Room temp	Takes 10+ min; no heat
Warm	60°C / 140°F	Dissolves in 2–3 min
Hot	Near boil	Instant; risk of crystallization

Corn Syrup vs Glucose Syrup

Property	Light Corn Syrup	Glucose Syrup DE 40
POD	~40	~40
PAC	~90	~90
Viscosity	Medium	High
Availability	Grocery stores	Specialty suppliers
Flavor	Neutral to slightly sweet	Neutral
Color	Clear to light golden	Clear

Interchangeability

Corn syrup and glucose syrup DE 40 can be substituted 1:1 in most recipes with minimal difference.

Invert Sugar

Sucrose hydrolyzed into glucose + fructose.

Properties

Property	Value
POD	130
PAC	190
Hygroscopic	Yes
Crystal prevention	Excellent

Making Invert Sugar

Component	1x
Granulated sugar	1000g
Water	450g
Citric acid	1g
Baking soda (to neutralize)	0.5g

Method

Combine sugar, water, citric acid in pot
Bring to boil
Simmer 30 min
Cool slightly; add baking soda (will foam)
Store indefinitely at room temperature

Sugar-Free Considerations

Common Substitutes

Sweetener	POD	PAC	Notes
Erythritol	70	40	Cooling effect; doesn’t depress freezing much
Allulose	70	130	Closest to sugar behavior
Monk fruit extract	15000	0	Use tiny amounts; no PAC
Stevia	30000	0	Bitter aftertaste; no PAC

Challenges

Most sugar-free sweeteners don’t depress freezing point
Product will be much harder
Need to add fiber or stabilizers for body
Taste profile differs significantly

Recommended Approach

Strategy	Implementation
Partial replacement	Replace 25–50% of sugar
Allulose base	Use allulose for bulk
Add fiber	Inulin or polydextrose for body
Increase stabilizer	Compensate for texture

Quick Reference Card

Sugar Properties at a Glance

Need	Best Sugar
Standard sweetness	Sucrose
Soft texture	Dextrose, invert sugar
Body without sweetness	Glucose syrup
Reduce sweetness	Trehalose
Anti-crystallization	Corn syrup, invert sugar
Natural flavor	Honey, maple syrup
Quick dissolving	Powdered sugar

PAC Quick Adjustment

Current PAC	Issue	Fix
<220	Too hard	Add 20g dextrose per quart
220–280	Good	No change
>300	Too soft	Reduce dextrose; increase sucrose