Calculate the Potere Dolcificant (POD) and sucrose equivalent (SE) values of an ice cream mix

I have been having a series of discussions with suppliers of ice cream equipment about the effect of ice cream mix formulation on the perceived sweetness, temperature that mixes freeze (freezing pint depression), the % of unfrozen water present and the hardness of the ice cream produced.

To facilitate this discussion I have provided an On Line POD and SE calculator.

asweet.xlsx

Please fill all required fields


Calculate the Potere Dolcificante and relative sweetness of an ice cream mix

Ingredient	g / 100 g mix
Sucrose
Glucose/dextrose
Select maltodextrin

Whey solids
Skim milk powder
High fructose corn syrup, 90% (HFCS)
Select Corn Syrup Solids

Select high-maltose corn syrup

Fructose
Sorbitol
Whole milk
Honey
Potere Dolcificante, (POD)- lactose included
Sucrose equivalent (SE)- lactose excluded
NOTES
To use this calculator add your ingredient values to the input cells.
Values for the sweetness equivalents of different sweeteners compared with sucrose
are summed and the sucrose-equivalent sweetness calculated.
THE SE and POD calculations are similar except that the sucrose sweetness equivalent of
lactose is calculated for the POD value.
There are no universally accepted values for the sucrose equivalents of sweeteners. Values quoted range significantly.
Calculator supplied for educational use only. No warranty is implied or given.

How to cite this calculator

Mullan, W.M.A. (2012) [On-line] UK: Available: Accessed: