When formulating gelato or sorbet, two indicators are traditionally used to balance a recipe: Sweetening Power (POD) and Anti-Freezing Power (PAC). While these two values are essential, they alone do not describe the real behavior of carbohydrates in a mix. Two ingredients can have similar PAC and POD values while possessing very different sugar compositions. Each sugar has specific physical and chemical properties that significantly influence the behavior of the final produc