PAC Calculator
Calculate Percentage of Added Cryoprotection (PAC) for frozen desserts. Predict freezing point depression and optimal texture.
Target PAC Values
- Gelato: 190-220 (firm, scoopable)
- Ice Cream: 190-210 (soft, creamy)
- Sorbet: 220-260 (smooth, not icy)
Ingredients
Results
Total PAC
0
Sugars PAC: 0
Milk Powder PAC: 0
Dextrose PAC: 0
Inulin PAC: 0
Enter ingredients to calculate PAC
PAC Values Reference
Sucrose: 100
Dextrose: 190
Fructose: 190
Dextrose: 190
Fructose: 190
Lactose: 100
Inulin: 20
Maltodextrin: 20
Inulin: 20
Maltodextrin: 20
Glucose Syrup:
DE 40: 80
DE 60: 120
DE 40: 80
DE 60: 120
Inverted Sugar: 145
Honey: 145
Trehalose: 100
Honey: 145
Trehalose: 100