How many sugars in your gelato recipe?

Summary

In this video by the Gelato Expert Academy, Luca Mesi explores the impact of using different sugars in gelato production, such as sucrose, dextrose, and maltodextrin. The experiment tests four gelato recipes with varying sugar combinations, analyzing their effects on texture, sweetness, freezing points, and overrun. The video highlights how sugar types influence the creaminess, mouthfeel, and shelf life of gelato. Results show that blends of sugars like dextrose and maltodextrin can improve texture and reduce iciness. The video encourages viewers to experiment with sugar combinations to enhance their gelato.

Takeaways

• 😀 Using different types of sugars in gelato impacts texture, sweetness, and freezing point.
• 🍨 Sucrose is the main sugar in gelato, adding pleasant sweetness and enhancing other flavors.
• 😋 Dextrose is less sweet than sucrose but helps reduce ice crystal size, improving texture.
• 🍬 Maltodextrin and glucose syrup are low in sweetness but don't affect freezing points much, adding creaminess and prolonging shelf life.
• 🧪 Experiments were done using four gelato recipes with varying sugar types (sucrose, dextrose, maltodextrin).
• 🍦 Higher dextrose content tends to increase overrun, leading to a lighter gelato texture.
• ❄️ Maltodextrin helps slow down melting, especially when combined with sucrose and dextrose.
• 🧊 Gelato with sucrose and maltodextrin is the hardest, while the one with sucrose and dextrose is the softest.
• 👅 After 72 hours, gelato with maltodextrin maintains a smoother, creamier texture, while sucrose-only recipes become icier.
• 📉 Substituting sucrose with maltodextrin reduces sweetness and alters flavor, making gelato less milky but creamier.

Q & A

Why are different types of sugar used in gelato instead of just sucrose?

Different types of sugar are used in gelato because each type affects the texture, sweetness, and freezing point differently. By combining sugars like dextrose, maltodextrin, and glucose syrup, gelato makers can achieve better creaminess, smoother texture, and control the melting behavior.

What is the role of sucrose in gelato?

Sucrose is the primary sugar used in gelato because of its pleasant sweet flavor and its ability to enhance other flavors. It is the standard sugar in most gelato recipes due to its stable properties.

What is the effect of using dextrose in gelato?

Dextrose is less sweet than sucrose but has a higher antifreeze capacity. This means it helps in producing smaller ice crystals during the freezing phase, leading to a smoother texture in the gelato.

Why is maltodextrin used in gelato, and how does it affect the texture?

Maltodextrin is used in gelato for its ability to provide a warmer mouthfeel and extend the shelf life. It is less sweet than sucrose and does not affect the freezing point much, but it contributes to a chewier texture, especially after extended storage.

What happens to the freezing point when different sugars are used?

The freezing point changes depending on the sugar combination. For example, replacing sucrose with dextrose lowers the freezing point, while using maltodextrin increases it. The combination of sucrose, dextrose, and maltodextrin maintains a freezing point similar to sucrose alone.

How does the combination of dextrose and maltodextrin affect the overrun in gelato?

The combination of dextrose and maltodextrin increases the overrun in gelato. Overrun refers to the amount of air incorporated into the gelato, which impacts its volume and texture.

How does the sweetness differ between gelato with only sucrose and gelato with sucrose and maltodextrin?

Gelato made with only sucrose is sweeter compared to gelato made with sucrose and maltodextrin. Maltodextrin is much less sweet, leading to a more neutral, less sweet flavor in the final product.

What are the sensory differences between gelato with sucrose and gelato with a combination of sugars?

Gelato with only sucrose tends to be milkier and sweeter, while gelato made with dextrose and maltodextrin is less sweet, with a more balanced flavor. The texture also varies, with combinations of sugars providing smoother, creamier textures with less iciness.

How does the hardness of gelato change after 72 hours of storage with different sugar combinations?

After 72 hours, gelato made with sucrose and maltodextrin becomes harder, especially compared to gelato with only sucrose. The sample with sucrose and dextrose remains softer, while combinations with maltodextrin tend to maintain a smoother texture over time.

What is the effect of different sugars on the melting behavior of gelato?

Gelato with sucrose and maltodextrin melts more slowly, providing better shape retention. In contrast, gelato with only sucrose or sucrose and dextrose melts faster and at a higher rate.