Below is the general composition of a Gelato, shown as a percentage of basic components:-
|TOTAL SOLIDS||32 – 42|
|Sugars||14 – 24|
|Fat||0 – 8|
|Milk Solids Not Fat – MSNF||4 – 12|
|Other Solids (Stabilizer max. 0.5%)||0.3 – 8|
|WATER||58 – 68|
|AIR (Average)||35 – 45|
Fresh milk, skimmed milk powder, whole milk powder, sweetened condense milk, Milk Protein Concentrate, Milk Protein Isolate contributes to milk solids in gelato formulations. Other solids included dextrose solid, liquid dextrose or glucose syrup, Whey Protein Concentrate, inverted sugar syrup solid, albumen and stabilizers contributes to the total solids in gelato formulations (Ice Age, 2014; Tharp & Young, 2012; Pasticceria Internazionale World Wide Edition, 2011; Ferrari, 2011).
Ferrari, L. (2011). Gelato and Gourmet Frozen Desserts: A Professional Learning Guide (p. 25). Morrisville, North Carolina: Lulu Press, Inc.
Ice Age (2014). Solid and fat contained in typical food ingredients for ice cream and gelato.
Kopfer, T. (2009). Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (pp. 19-35). Beverly, Massachusetts: Quarry Books.
Pasticceria Internazionale World Wide Edition (2011). Gelato Festival: Water Based Fruit Flavour. Italy: Author.
Tharp, B. W. & Young, L. S. (2012). Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology (pp. 43-50). Lancaster, Pennsylvania: DEStech Publications.