Core Ingredients: Liquids vs. Sugars
The main ingredients fall into two functional groups that work in contrast: liquids and sugars. Water, the primary liquid, is the only ingredient that freezes. Sugars, especially sucrose, act as freezing inhibitors, controlling the gelato’s texture and consistency.
Water’s role is to dissolve sugars, hydrate stabilizers and proteins, and distribute flavors throughout the mixture. It also enables the gelato to freeze properly, creating the final creamy texture. Milk, in various forms (whole, skimmed, powdered, or condensed), is another crucial liquid ingredient for traditional gelato.
Sugars like sucrose, dextrose, glucose syrup, and fructose form the sweet backbone of gelato. While fruit gelato can exclude milk and fats, sugar is essential in every recipe. The balance between water and sugar determines the freezing point: higher sugar content lowers the freezing temperature needed for the right consistency.
Fats, Eggs, and Air: Supporting Ingredients
Auxiliary ingredients such as fats (margarine, coconut or palm oil, refined vegetable oils) and eggs (only from hens) play important roles in flavor, texture, and structure. Additionally, air incorporation during mixing affects the gelato’s volume, creaminess, and appearance.
Flavoring and Additives: Enhancing Quality and Stability
Flavors vary widely—fruit, chocolate, nuts—and define the gelato’s character. To improve texture and shelf life, gelato makers use natural or synthetic additives: emulsifiers and stabilizers.
- Emulsifiers help blend water and fats, which normally separate, especially at cold temperatures. Common emulsifiers include monoglycerides of fatty acids, lecithin (from soy or eggs), and sucroglycerides.
- Stabilizers absorb water and prevent ice crystal formation during freezing, ensuring a smooth, creamy gelato. Typical stabilizers include pectin (from lemon peel), sodium alginate, locust bean gum, carrageenan (from seaweed), guar gum, and carboxymethylcellulose.
By understanding and balancing these key ingredients, artisans create gelato with optimal texture, flavor, and consistency—hallmarks of a truly exceptional product.