What Are Total Solids?
The term total solids refers to all the components in a mix other than water. These include:
- sugars (sucrose, dextrose, glucose syrups, invert sugar);
- fats (milk fat, cream, vegetable fats);
- milk solids-non-fat (proteins, lactose, minerals);
- fibers, stabilizers, and emulsifiers;
- cocoa, nut pastes, fruit purées, and similar ingredients.
The percentage of total solids has a direct impact on body, texture, creaminess, melting behavior, stability, and mouthfeel of the finished product.
Total Solids in Artisan Gelato
In Italian artisan gelato, total solids are carefully balanced in relation to serving temperature and relatively low air incorporation (overrun).
Typical reference values are:
- Milk-based gelato (cream flavors): 36–42% total solids
- Fruit gelato and sorbets: 30–35% total solids
- Overrun: 20–35%
- Serving temperature: –11°C to –14°C
These levels allow for a product that is dense yet creamy, with a fine structure, slow melting, and strong flavor intensity. The lower air content makes an adequate level of solids essential to support the frozen matrix and ensure stability.
Total Solids in Soft Serve Ice Cream
Soft serve ice cream, sometimes referred to as soft gelato or express gelato, has different technological and sensory characteristics. It is extruded and served at a higher temperature and incorporates significantly more air.
Indicative parameters include:
- Total solids: typically 32–38%
- Overrun: 40–60%
- Serving temperature: –6°C to –7°C
The higher air content gives soft serve its light, fluffy texture, but it also requires precise formulation to avoid structural collapse or an excessively watery perception.
Soft Serve and Total Solids: A Common Misconception
One of the most widespread misconceptions is that soft serve requires a higher total solids content than traditional gelato. In reality, the opposite is often true.
Because soft serve contains more air, it does not need such a concentrated solid structure. Excessively high total solids—especially sugars or proteins—can lead to:
- overly dense or heavy texture;
- loss of the characteristic lightness of soft serve;
- extrusion difficulties;
- pasty or gummy mouthfeel.
Conversely, total solids that are too low may result in:
- poor stability in the machine;
- watery texture;
- rapid melting or structural collapse.
The optimal balance is therefore slightly lower than that of traditional gelato, but must be carefully supported by proper management of sugars, fats, proteins, and stabilizers, as well as correct machine settings.
The Relationship Between Total Solids, Air, and Temperature
Total solids should never be considered in isolation. In soft serve, product quality depends on the interaction of three key factors:
- Total solids percentage
- Air incorporation (overrun)
- Extrusion and serving temperature
Higher overrun allows for a slightly lighter mix, while the higher serving temperature requires enough structural support to prevent collapse. This balance is what distinguishes high-quality soft serve from an average product.
Conclusion
Artisan gelato and soft serve share common formulation principles but follow different technological logics. Total solids remain a critical parameter in both, yet they do not need to be higher in soft serve. On the contrary, greater air incorporation often allows—and requires—a slightly lower solids content, precisely calibrated.
For professionals, the real difference lies not in the absolute number, but in the ability to balance the mix according to the serving format, the equipment used, and the sensory experience intended for the consumer.