Solid and fat contained in typical food ingredients for ice cream and gelato. This table is only indicative as the differences can be present depending ion the origin of the aliment. Please use as general suggestion only not as scientific chart. For

1. Fresh milk: fat solid 3%, sugar (lactose) 4.7%, other solid: 3-4% Total solid=11% circa
2. Skimmed milk powder: fat solid 0%, sugar (lactose) 50%, other solid: 50% Total solid=100%
3. Whole milk powder solid: fat solid 50%, sugar (lactose) 35%, other solid: 15% Total solid=100%
4. Sweetened condense milk: fat solid 13%, sugar (lactose and sucrose) 45%, other solid: 28% Total solid=86% circa
5. Wholesaled Sucrose, that is sugar: fat solid 0%, sugar 99%, other solid: 1% circa Total solid=100%
6. Dextrose solid: fat solid 0%, sugar 100%, other solid: 0% Total solid=100%
7. Liquid dextrose or glucose syrup: fat solid 0%, sugars 80%, other solid: 0% Total solid=100%
8. Inverted sugar syrup solid: fat solid 0%, sugar 80%, other solid: 0% Total solid=80%
9. Honey solid: fat solid 0%, sugar 80%, other solid: 0% Total solid=80%
10. Yolk egg solid: fat solid 30%, sugar 0%, other solid: 15% Total solid=45%
11. Albumen solid: fat solid 0%, sugar 0%, other solid: 12% Total solid=12%
12. Stabilizer: fat solid 0%, sugar 0%, other solid: 100% Total solid=100% About stabilizer see more indication in the manufacturing label

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