Balancing fat and sugar in ice cream or gelato. Predicting Overall Degree of Liking using Response Surface Methodology

Balancing fat and sugar in ice cream or gelato
Fat concentration in mix, %
Sugar concentration in mix, %

Note the calculator will only accept 10-18 % fat and 8-18% sugar inputs.

Refer to https://www.dairyscience.info/index.php/ice-cream/154-ice-cream-mix.html for the background to this article.

Caution. This free calculator is intended for educational use only and is not a substitute for a company employing a qualified food technologist or microbiologist.