IceCreamLab | Ice Cream Recipe Lab

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Recipe Lab Unit

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Freezing Point

Frozen Water at Serving Temp

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MSNF

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Brix

Total Solids

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Stabilizer / Water

Emulsifier

Acidity

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Introduction

This is a placeholder for a short product introduction. It can become a quick start page later with the minimum steps a new user needs before making their first recipe.

Overview

IceCreamLab is a recipe calculation, ingredient management, and production planning tool for frozen desserts. It helps users calculate and organize ice cream, gelato, sorbet, ingredient libraries, recipes, nutrition estimates, inventory, production schedules, and related business workflows.

Launch details to complete Legal entity: [add registered company name]. Business address: [add address]. Company or VAT number: [add if applicable]. Support email: support@icecreamlab.com. Privacy email: privacy@icecreamlab.com. Last updated: June 2, 2026.

Important summary

Account dataUsed to create accounts, authenticate users, save work, and provide support.
Recipe dataOwned by the user or workspace that enters it, subject to chosen visibility settings.
PaymentsHandled by Stripe. IceCreamLab does not store full payment card numbers.
CalculationsProvided as formulation aids, not certified nutrition, food safety, or legal labeling approval.

Privacy Policy

IceCreamLab collects personal data only when it is needed to run the service, protect accounts, process subscriptions, respond to support requests, and improve reliability. Personal data may include name, email address, company name, account settings, login method, subscription status, support messages, and technical information such as IP address, browser details, device information, timestamps, and security logs.

IceCreamLab also stores content users choose to enter into the service, including recipes, ingredients, target profiles, notes, nutrition information, production records, purchase lists, inventory data, and workspace-related settings. This content is used to provide the product features requested by the user.

How data is used

Data is used to create and manage accounts, authenticate logins, save user work, load recipes and ingredients, manage recipe visibility, process subscriptions, prevent abuse, troubleshoot errors, provide support, and maintain the security and integrity of the service.

Sharing and processors

IceCreamLab may share data with service providers that help operate the product, such as hosting, database, email delivery, authentication, logging, and payment providers. These providers may process data only for service-related purposes. Payment data is processed by Stripe. Google sign-in may be used when a user chooses that login method. Transactional email may be sent through an email delivery provider.

Retention and deletion

Account and recipe data is retained while the account is active or as needed to provide the service. Some billing, tax, security, backup, and audit records may be retained for longer where required by law or legitimate operational needs. Users may request account deletion or a copy of their data by contacting the privacy email.

User rights

Depending on location, users may have rights to access, correct, export, delete, restrict, or object to the processing of personal data. Users in the EU/EEA may also have the right to lodge a complaint with a data protection authority. Requests can be sent to privacy@icecreamlab.com.

Cookies & Storage

IceCreamLab uses essential cookies and browser storage to keep the application working. This may include session cookies, login state, display preferences, active panel choices, Recipe Lab settings, saved UI preferences, and temporary workflow state.

Storage categories
Category	Purpose	Required
Session	Keep users signed in and protect account access.	Yes
Preferences	Remember theme, units, formatting, active panels, and Recipe Lab display settings.	Yes for expected app behavior
Billing	Connect subscription status with the signed-in account.	Yes for paid plans
Analytics or marketing	Not currently required. If added later, the policy and consent controls should be updated.	No

Terms of Service

By using IceCreamLab, users agree to use the service lawfully, keep account credentials secure, enter accurate information where accuracy matters, and avoid interfering with the service or other users. Accounts may be suspended or terminated for abuse, unlawful activity, attempts to bypass access controls, or use that harms the service.

User content and ownership

Users keep ownership of recipes, ingredients, notes, production records, and other content they enter into IceCreamLab. By saving content in the service, users give IceCreamLab permission to host, process, display, back up, and transmit that content only as needed to provide and improve the service.

Recipe visibility

Private recipes and workspace data are intended to remain visible only to authorized users. Public recipes, shared recipes, or team-visible records may be available to other users according to the visibility choices selected in the app. Users are responsible for choosing the correct visibility before sharing proprietary formulas or commercial information.

Service availability

IceCreamLab aims to provide a reliable service, but access may be interrupted by maintenance, hosting issues, updates, outages, or circumstances outside the operator's control. The service is provided as a professional tool, but no guarantee is made that it will be uninterrupted, error-free, or suitable for every business need.

Limitation of liability

To the maximum extent permitted by law, IceCreamLab is not responsible for indirect losses, lost profits, production losses, business interruption, failed batches, labeling mistakes, regulatory penalties, or decisions made using unverified data. Nothing in these terms limits liability where the law does not allow limitation.

Billing, Cancellation & Refunds

Paid plans are billed through Stripe. Prices, billing intervals, included features, taxes, and renewal terms should be shown before checkout. Users are responsible for reviewing the plan details before purchasing.

Billing rules

RenewalSubscriptions renew automatically until cancelled.
CancellationUsers can cancel through the billing portal when available, or by contacting support.
Access after cancellationPaid features normally remain available until the end of the paid billing period.
RefundsRefunds are reviewed case by case unless a mandatory consumer right applies.

If a payment fails, access to paid features may be paused, downgraded, or cancelled after reasonable retry attempts or payment-provider notices. Billing questions can be sent to support@icecreamlab.com.

Food, Nutrition & Labeling Disclaimer

IceCreamLab provides formulation and calculation tools. It does not replace professional food safety advice, laboratory testing, nutrition analysis, allergen review, legal label review, HACCP planning, shelf-life testing, or regulatory approval.

User responsibility Before selling a product, users should verify ingredient data, allergens, nutritional values, label wording, net weight, serving size, claims, local food laws, production controls, and food safety requirements with qualified professionals or official authorities.

PAC, POD, Brix, freezing point, serving-temperature guidance, solids, cost, nutrition labels, and related outputs are estimates based on the data entered into the system. If ingredient data is incomplete, wrong, outdated, or based on a different supplier product, the calculated output may also be wrong.

Nutrition label previews are intended to support recipe development and internal review. They should not be treated as certified nutrition facts or final legal packaging artwork without independent verification.

Security & Subprocessors

IceCreamLab uses account authentication, session controls, access checks, secure payment processing, and operational safeguards to protect user data. Users should use strong passwords, keep login credentials private, and report suspicious account activity promptly.

Core service providers
Provider type	Purpose	Data involved
Hosting and database	Run the application and store account, recipe, ingredient, and production data.	Account and app content
Stripe	Checkout, subscription management, invoices, tax/payment status, and billing portal.	Billing and payment information
Google	Optional Google sign-in when enabled and chosen by the user.	Google account identity data
Email provider	Magic links, password resets, transactional email, and support communication.	Email address and message metadata

Security issues can be reported to security@icecreamlab.com. Include enough detail to reproduce the issue, but do not access, copy, alter, or delete data that does not belong to you.

Contact & Requests

For account support, billing questions, cancellation help, privacy requests, or security reports, contact the relevant address below. Before launch, replace these addresses with monitored inboxes.

Contact points

Supportsupport@icecreamlab.com
Privacyprivacy@icecreamlab.com
Securitysecurity@icecreamlab.com
Legal entity[add registered company name, address, and company/VAT number]

IceCreamLab may update these legal and privacy terms as the product, providers, laws, or business model changes. Material changes should be communicated in a reasonable way, such as by updating this page and, where appropriate, notifying account holders.

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Help

Metric Guide

How Recipe Lab interprets a formula

Recipe Lab begins with the ingredient rows in the batch table. Each row contributes its weight, composition values, cost, and optional behavior, such as whether it is treated as an inclusion. All metrics are recalculated from the current table, not from a saved recipe snapshot.

Batch size is the reference point for every calculation. Percentage metrics, such as fat, protein, water, sugar, MSNF, and total solids, are shown as a share of the current batch weight. Index metrics, such as POD and PAC, are normalized to the batch so formulas of different sizes can be compared consistently.

Formula source Ingredient weight multiplied by ingredient composition produces the grams of fat, water, sugar, protein, minerals, and other components used in the metrics.

Typical starting ranges

Brix, sorbet27-32
POD130-230
PAC180-360
MSNF6-12%
Total solids32-46%
Freezing point-2.0 to -4.5 C

Inclusions and evaporation

The inclusion toggle controls whether mix-ins are included in the metric calculations. With inclusions turned off, Recipe Lab evaluates only the base mix. With inclusions turned on, every row in the table is included, so chocolate, nuts, variegates, and other add-ins can affect solids, sugars, fat, cost, and freezing behavior.

The evaporation toggle changes how water is treated. Before evaporation, the formula is shown exactly as entered. After evaporation, the evaporated water is removed from the base rows, which raises total solids and changes any metric that depends on water or batch weight.

Templates and warnings

A template does not change the formula; it only supplies target ranges. When a metric falls outside the selected template range, Recipe Lab can show a warning. The same recipe may therefore be suitable for one product style and out of range for another.

For best results, enter accurate ingredient composition data first, choose the target template second, and then use the metrics to guide formula adjustments. The calculations are most reliable when the ingredient data reflects the actual products being used.

Brix

Brix is Recipe Lab's estimate of a refractometer-style reading for the mix. A refractometer measures refractive index and reports the result on a sucrose scale, so Brix should be understood as apparent soluble solids, not as a laboratory measurement of specific sugar molecules.

Brix = (sum(ingredient grams x effective Brix percent) / batch grams) x 100

Sorbet target A practical starting range for many fruit sorbets is 27-32 Brix. Lower mixes may freeze hard or taste thin; higher mixes may become too sweet, too soft, or slow to freeze.

Brix is especially useful in sorbet because sorbet usually contains little or no fat, dairy protein, lactose, salt, stabilizer, or alcohol. The mix is mainly fruit, water, sugars, and acid, so most of the reading comes from sugars and fruit soluble solids. That makes Brix a practical production shortcut for managing fruit variation, sweetness, and texture.

What Brix includes

In a pure sucrose syrup, Brix closely matches grams of sucrose per 100 grams of solution. Real mixes are more complex: fructose, glucose, lactose, acids, salts, minerals, soluble fibers, pectin, polyols, and other dissolved solids can all affect the reading. Fat and insoluble pulp are outside the intended measurement, so cloudy or fatty samples are less reliable on a refractometer.

Why Brix matters less for gelato

Gelato and ice cream rely more on POD, PAC, freezing point, MSNF, fat, and total solids. Dairy solids and fat influence sweetness, body, freezing behavior, and mouthfeel in ways that Brix alone cannot explain. Sorbet has fewer dairy and fat variables, which makes Brix a cleaner control number.

Similar Brix values can behave differently
Example	Reading	Taste and freezing
50 g sucrose + 50 g water	About 50 Brix	Very sweet, with sucrose-like freezing-point depression.
25 g sucrose + 25 g salt + 50 g water	Around 50 Brix	Much less sweet, extremely salty, and very different freezing behavior.

The salt example is intentionally extreme and is not a realistic sorbet formula, but it shows the limitation clearly. A refractometer reports how strongly a liquid bends light, and dissolved salt bends light too. It cannot tell whether those dissolved solids make the product sweet, salty, soft, hard, or balanced. In sorbet, Brix works well because dissolved solids are usually dominated by fruit sugars and added sugars.

Stabilizers

Stabilizers are hydrocolloids and proteins that help manage water. They thicken the unfrozen syrup phase, slow ice crystal growth, improve heat-shock resistance, reduce iciness, and control meltdown. They cannot fix an unbalanced formula on their own, but they help a well-balanced mix stay smooth through freezing, storage, and serving.

Typical dosage For pure gums, start around 0.10-0.25% of total mix weight. For commercial stabilizer blends, follow the supplier label; many are used around 0.20-0.50% because they include carriers such as sugar or dextrose.

Stabilizer = stabilizer grams / batch grams x 100
Stabilizer / Water = stabilizer grams / water grams x 100

Even small amounts matter. Too little stabilizer may leave the product icy after storage, while too much can create a gummy, chewy, pasty, or elastic texture. Hydration is also important: some gums hydrate cold, while locust bean gum performs best after heating.

Recipe Lab counts the full row weight of ingredients tagged or categorized as stabilizers. This is intentional: commercial blends can be tracked according to their labeled usage rate, while a future active-stabilizer field could handle blends with carriers more precisely.

Common ice cream stabilizers
Stabilizer	Characteristics	Starting use	Watch for
Locust bean gum / LBG	Adds body, smoothness, and heat-shock control; common in premium dairy mixes.	0.05-0.20%	Usually needs heat for proper hydration. Often paired with guar and carrageenan.
Guar gum	Cold-hydrating gum that builds viscosity quickly and helps reduce iciness.	0.03-0.15%	Can become gummy at high use rates, especially with other fast-thickening gums.
Lambda carrageenan	Useful in dairy mixes because it helps manage milk proteins and serum separation.	0.01-0.04%	Use in very small amounts. Too much can create a weak gel or heavy texture.
Xanthan gum	Cold-hydrating, high-viscosity gum that works in dairy, sorbet, and plant-based mixes.	0.02-0.10%	Can feel elastic or slimy if it dominates the stabilizer system.
CMC / cellulose gum	Provides clean water control, especially in sorbet, low-fat, and heat-shock-sensitive products.	0.05-0.20%	Can feel pasty if the dosage is pushed too high.
Pectin	Fruit-friendly stabilizer that helps sorbets and acidic bases feel smoother.	0.05-0.30%	Performance depends on pH, sugar, calcium, and pectin type.
Gelatin	Traditional stabilizer that gives clean melt and soft body.	0.20-0.50%	Animal-derived and less common in modern commercial ice cream.
Stabilizer blend	Combines gums so each one can stay below its problem threshold.	0.10-0.35% pure gums; 0.20-0.50% commercial blend	Supplier blends vary widely, so use the label dosage as the first target.

Typical blend logic

A classic dairy stabilizer system combines a body-building gum, such as locust bean gum, with a quick-hydrating gum, such as guar, plus a small amount of carrageenan for dairy protein stability. Sorbet systems often rely on CMC, pectin, guar, xanthan, or a sorbet-specific blend for clean water control.

Emulsifiers

Emulsifiers help manage fat. During freezing and churning, they encourage fat droplets to partially join together, supporting air cells, creaminess, dryness, shape retention, and slower meltdown. They matter most in dairy and higher-fat mixes and are usually less important in sorbet, which contains little or no fat.

Typical dosage For pure emulsifiers, start around 0.05-0.30% of total mix weight. Polysorbate 80 is much stronger and is usually used around 0.01-0.05%. Egg yolk is a food ingredient rather than a pure emulsifier, so its usage rate is much higher: often 2-8% of the mix.

Emulsifier = emulsifier grams / batch grams x 100

Too little emulsifier can lead to weak body and fast meltdown. Too much can create a dry, whipped, buttery, or waxy texture. Emulsifier performance depends on fat level, homogenization, aging, overrun, and freezer conditions.

Recipe Lab counts the full row weight of ingredients tagged or categorized as emulsifiers. This keeps the metric aligned with how most emulsifier ingredients are dosed in a formula.

Common ice cream emulsifiers
Emulsifier	Characteristics	Starting use	Watch for
Egg yolk	Natural lecithin plus yolk solids; adds custard flavor, body, and color.	2-8%	Affects flavor and allergens; high yolk levels can make the product taste eggy.
Lecithin	Milder emulsifier from egg, soy, or sunflower; useful when a cleaner label is desired.	0.05-0.20%	May be weaker than mono- and diglycerides for ice cream structure.
Mono- and diglycerides / E471	Workhorse ice cream emulsifier for fat destabilization, air structure, and meltdown control.	0.10-0.30%	Often paired with a small amount of polysorbate 80 in commercial systems.
Glycerol monostearate / GMS	Monoglyceride emulsifier that supports creaminess, dryness, and shape retention.	0.05-0.20%	Disperses best with heat and fat; may taste waxy if overused.
Polysorbate 80 / E433	Very strong fat-destabilizing emulsifier; effective at very small doses.	0.01-0.05%	Use carefully; overuse can make the texture too dry or whipped.
PGMS / E477	Supports aeration, dryness, extrusion, and shape retention in industrial systems.	0.05-0.20%	Usually used as part of a designed commercial emulsifier system.
Emulsifier/stabilizer blend	Combines emulsifiers with gums and carriers for consistent production behavior.	0.20-0.50%	Check the ingredient label: the actual active emulsifier dose may be much lower.

Sugar

Sugars influence sweetness, freezing behavior, solids, body, and serving softness. Recipe Lab separates sweetness from freezing effect: POD estimates relative sweetness, while PAC estimates anti-freezing power. Sucrose is the reference point for both.

How to read the factors In this guide, sucrose has 100 sweetness and 100 freezing effect. A sugar with 70 sweetness and 190 freezing effect is less sweet than sucrose but makes the mix much softer at the same weight.

Recipe Lab sugar and polyol factors
Ingredient	Sweetness	Freezing effect	How to use it
Sucrose / table sugar	100	100	Reference sugar for both sweetness and freezing effect.
Glucose / dextrose	70	190	Less sweet and much more softening; useful for lowering sweetness while improving scoopability.
Fructose	170	190	Very sweet and strongly softening; useful in fruit-heavy mixes but easy to overuse.
Invert sugar	About 125	About 190	Sweet and strongly softening; also helps reduce crystallization.
Lactose	16	100	Low-sweetness dairy sugar; contributes solids and freezing effect with limited perceived sweetness.
Maltose	40	100	Lower sweetness with sucrose-like freezing effect in Recipe Lab.
Trehalose	45	100	Reduces sweetness while keeping sucrose-like freezing behavior.
Isomaltulose	50	100	Lower sweetness with sucrose-like freezing behavior.
Allulose	70	190	Low sweetness with strong softening; useful, but regulatory availability varies.
Tagatose	90	190	Near-sucrose sweetness with stronger softening.
Sorbitol	60	188	Polyol with low sweetness and strong softening.
Xylitol	100	225	Sucrose-like sweetness with much stronger softening.
Erythritol	70	280	Very strong freezing effect; can feel cooling and has solubility limits.
Glycerol / glycerine	60	372	Extremely strong softening; small amounts matter.

Recommended POD starting targets
Product	POD target	Notes
Ice cream	165-185	Matches Recipe Lab's Standard and Premium ice cream target profiles.
Gelato	170-200	Classic gelato is often slightly sweeter because it has less fat and is served warmer.
Sorbet	220-270	Fruit acidity, low fat, and cold serving conditions usually require a higher sweetness target.

Use POD and PAC together. Replacing sucrose with dextrose can reduce perceived sweetness while increasing PAC. Replacing sucrose with fructose can increase sweetness and PAC at the same time. Matching total sugar percentage alone is therefore not enough to predict taste or texture.

POD

Potere Dolcificante (POD) means relative sweetening power. It estimates formula sweetness by comparing sweetening ingredients to sucrose. In Recipe Lab, sucrose and general sugar are the reference, with a POD factor of 1. Other sweeteners contribute less or more depending on their relative sweetness factor.

POD = (sum(sweetener grams x POD factor) / batch grams) x 1000

Typical target range Many ice cream and gelato formulas fall around 130-230 POD. Lower values may taste flat; higher values may taste sweet before the body feels balanced.

POD is an index, not a percentage. A higher POD generally means the recipe should taste sweeter, but it is not a perfect taste prediction. Flavor intensity, acidity, salt, serving temperature, fat, and total solids all affect perceived sweetness.

What contributes to POD

Sugars, polyols, and high-intensity sweeteners contribute according to their factors. Sucrose and general sugars count as 1. Glucose contributes less sweetness, fructose contributes more, and lactose contributes much less. Alcohol and salt do not add sweetness in this model, although they can still affect balance and flavor perception.

A recipe with a high lactose load from milk powder may strongly affect PAC and solids while only modestly affecting POD. This is why two formulas can have similar total sugar percentages but noticeably different sweetness.

Default factor examples

The table uses a 1000 g batch to make the effects easy to compare. The example columns show what each listed amount adds before an ingredient-level POD/PAC value or row correction overrides the default composition factors.

Sugars, polyols, and selected sweeteners
Component	Group	Example amount	Adds POD	Adds PAC	Read it
Sucrose / general sugar	Sugar	100 g	100	100	Reference point for both sweetness and freezing effect.
Glucose / dextrose	Sugar	100 g	70	190	Less sweet than sucrose, but much stronger at softening.
Fructose	Sugar	100 g	170	190	Sweeter than sucrose and stronger for PAC.
Lactose	Sugar	100 g	16	100	Low sweetness, but still relevant for freezing and solids.
Maltose	Sugar	100 g	40	100	Lower sweetness with sucrose-like PAC in this model.
Galactose	Sugar	100 g	60	190	Moderate sweetness with glucose-like PAC in this model.
Trehalose	Sugar	100 g	45	100	Lower sweetness with sucrose-like PAC in this model.
Allulose	Sugar	100 g	70	190	Similar default signal to glucose and dextrose.
Tagatose	Sugar	100 g	90	190	Near-sucrose sweetness with stronger PAC.
Isomaltulose	Sugar	100 g	50	100	Lower sweetness with sucrose-like PAC in this model.
Sorbitol / mannitol	Polyol	100 g	60	188	Moderate sweetness with strong freezing effect.
Xylitol	Polyol	100 g	100	225	Sucrose-like sweetness with much higher PAC.
Maltitol	Polyol	100 g	85	99	Close to sucrose for PAC, with slightly lower sweetness.
Isomalt	Polyol	100 g	50	99	Lower sweetness with roughly sucrose-like PAC.
Lactitol	Polyol	100 g	35	99	Low sweetness with roughly sucrose-like PAC.
Erythritol	Polyol	100 g	70	280	Moderate sweetness with very strong freezing effect.
Glycerol	Polyol	100 g	60	372	Low-to-moderate sweetness with extremely high PAC.
Other polyols	Polyol	100 g	60	190	Fallback value when the specific polyol is not known.
Stevia	High-intensity sweetener	1 g	250	0.4	Large sweetness impact at very small weight.
Sucralose	High-intensity sweetener	1 g	600	0.9	Very high sweetness with little PAC at typical usage.
Acesulfame K	High-intensity sweetener	1 g	150	3.4	Mostly a sweetness tool at normal dosage.
Aspartame	High-intensity sweetener	1 g	180	1.2	High sweetness with little PAC at typical usage.
Saccharin	High-intensity sweetener	1 g	300	1.9	High sweetness with a small PAC contribution per gram.
Monk fruit	High-intensity sweetener	1 g	180	0.3	High sweetness with little freezing effect at normal dosage.
Cyclamate	High-intensity sweetener	1 g	40	3.4	Lower relative sweetness, but measurable PAC per gram.

How to use this metric

Use POD to keep sweetness aligned with the product style. If POD is too low, the ice cream may taste flat even when the texture is correct. If POD is too high, the recipe may taste overly sweet before the body or freezing behavior feels wrong. When changing sweeteners, compare POD and PAC together because many sweeteners affect both.

PAC

Potere Anti-Congelante (PAC) means anti-freezing power. It estimates how strongly dissolved ingredients depress freezing in the water phase. In practical terms, PAC helps predict whether the finished product will be too hard, too soft, or close to the intended scoopability.

PAC = (sum(component grams x PAC factor) / batch grams) x 1000

Absolute PAC = sucrose-equivalent freezing effect / water grams x 1000

Typical target range A broad working range is roughly 180-360 PAC. Lower formulas tend to freeze firmer; higher formulas tend to remain softer.

PAC is also an index, but it measures a different effect from POD. Sucrose has balanced sweetness and freezing contributions, while glucose, fructose, lactose, polyols, defined high-intensity sweeteners, salt, and alcohol can move PAC very differently from sweetness.

What contributes to PAC

In this model, sugars, polyols, defined high-intensity sweeteners, salt, and alcohol contribute to PAC. Smaller molecules usually have a stronger freezing effect per gram because more molecules are dissolved in the water. Salt and alcohol have especially strong anti-freezing behavior, so even small amounts can move the number quickly.

Fat and insoluble solids do not directly contribute to PAC in this model. They still matter for texture, body, and melting, but PAC focuses on freezing behavior from dissolved components.

Absolute PAC

Absolute PAC normalizes freezing effect against the water in the mix rather than the full batch weight. This helps explain why two formulas with similar PAC values can freeze differently when one contains more water. Recipe Lab derives Absolute PAC from the same dissolved-molecule model used for freezing point.

PAC examples from the factor table

Read the PAC column as freezing effect, not sweetness. In a 1000 g batch, 100 g sucrose adds 100 PAC, while 100 g glucose or dextrose adds 190 PAC and 100 g erythritol adds 280 PAC. This is why sugar substitutions can change scoopability even when total sugar percentage looks similar.

Common PAC contrasts in a 1000 g batch
Component	Example amount	Adds POD	Adds PAC	Freezing signal
Sucrose / general sugar	100 g	100	100	Reference firmness.
Glucose / dextrose	100 g	70	190	Softer than sucrose at the same weight.
Fructose	100 g	170	190	Sweeter and softer than sucrose.
Lactose	100 g	16	100	Low sweetness, but still visible in PAC.
Xylitol	100 g	100	225	Sucrose-like sweetness with stronger softening.
Erythritol	100 g	70	280	Very strong softening for its sweetness.
Glycerol	100 g	60	372	Extremely strong PAC; small amounts matter.
Sucralose	1 g	600	0.9	Sweetness changes much faster than freezing behavior.

How to use this metric

If PAC is too low, the product may freeze hard and require warmer serving conditions. If PAC is too high, it may become soft, sticky, or slow to harden. Watch PAC closely when replacing sucrose with glucose, dextrose, invert sugars, fruit concentrates, polyols, or alcohol, because freezing behavior can change faster than sweetness.

Freezing Curve

The Freezing Curve in Metric Breakdown turns the freezing point estimate into a practical serving-temperature view. It shows how much water is estimated to be frozen as the recipe gets colder. This frozen-water percentage connects the formula to how firm, soft, or scoopable the product may feel.

Chart reading The left axis shows temperature. The bottom axis shows frozen water %. Moving down means colder; moving right means firmer.

Example freezing curve

How to read the chart

The orange line shows the estimated curve for the current recipe. The orange target dot marks the frozen-water level you want to reach. The green selected point shows the serving temperature you entered. The green band shows the recommended serving window based on the target frozen-water setting.

The key comparison is the selected serving point versus the target. If the selected point is left of the target, less water is frozen and the product is likely softer. If it is right of the target, more water is frozen and the product is likely firmer.

Example curve reading

SelectedAt -12 °C, the curve shows 78% frozen water.
TargetThe target is 72% frozen water, reached around -10.5 °C.
Read itThe selected point is to the right of the target, so the product will likely feel firmer than intended.
AdjustServe slightly warmer, change the cabinet or freezer temperature, or adjust PAC and sugars if the temperature cannot change.

Quick range guide

Frozen-water feel

0%Completely fluid, with no frozen structure.
60-67%Usually soft, easier to scoop, and more sensitive to melting.
68-82%Often the most useful serving range for scoopable products.
82-99%Often firm or hard, especially when PAC or total solids are low.
100%Completely solid, like ice.

You can reach the target in two ways: adjust the recipe so the curve moves, or change the freezer or serving-cabinet temperature so the selected point lands closer to the target.

Ingredient range around current (%)

30%

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Direction

Ingredients

Ingredient	Current	Min	Max	🔒
Load ingredients in Recipe Lab to populate optimiser bounds.

Target Profile None selected

Product Type Profile Name

Use	🔒	Metric	Base		With Inclusions
Use	🔒	Metric	Min	Max	Min	Max
Select a target profile to edit its ranges.

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