Glucose Syrup in Gelato — DE38 vs DE60, PAC and POD Values
Table of contents
Glucose syrup is a thick, viscous liquid produced by partially hydrolyzing starch — a mixture of glucose, maltose, and longer-chain saccharides. Two common grades in gelato: DE38 (PAC about 60 to 80, POD 35 to 50) and DE60 (PAC 110, POD 65), all on dry matter. It is rarely the dominant sugar in artisan recipes, but it shines as a "body builder" — adding viscosity and chewiness without overwhelming sweetness, useful in chocolate gelato, gianduia, and some sorbet styles.
What Glucose Syrup Is
Glucose syrup is what you get when you partially hydrolyze starch (typically corn or wheat). The hydrolysis breaks the long starch chains into shorter fragments — some all the way down to free glucose, others remaining as maltose (2 glucose units), maltotriose (3 units), and longer dextrins.
The product is a mixture, not a single sugar. The composition varies depending on how far the hydrolysis went. Dextrose Equivalent (DE) is the standard measure: it tells you what percentage of the starch has been converted to free reducing sugars (mostly glucose).
Pure crystalline dextrose has DE 100. Unmodified starch has DE 0. Glucose syrup falls in between.
Understanding DE (Dextrose Equivalent)
| Product | DE | PAC, dry matter | POD, dry matter | Use |
|---|---|---|---|---|
| Maltodextrin | under 20 | 22 | 10 | Bulk with little sweetness and little PAC |
| Glucose syrup DE38 | 38 | 60 to 80 | 35 to 50 | Body builder, low sweetness |
| Glucose syrup DE42 | 42 | 80 | 50 | Common American confectionery grade |
| Glucose syrup DE60 | 60 | 110 | 65 | Balanced sweetness + PAC |
| High-DE glucose syrup | 75–95 | 150–180 | 70–80 | Closer to dextrose behavior |
| Pure dextrose | 100 | 190 | 70 | Maximum PAC, low sweetness |
The glucose syrup rows follow the app's ingredient table, which stores the syrups as sold, at 80% solids: DE 33 at PAC 48 and POD 28, DE 42 at PAC 64 and POD 40, DE 60 at PAC 88 and POD 52 per 100 g. A DE 38 syrup sits between the DE 33 and DE 42 lines.
Higher DE = more free glucose = higher PAC and POD, less viscosity (thinner syrup). Lower DE = more long-chain dextrins = lower PAC and POD, higher viscosity (thicker syrup, more body).
DE38 vs DE60 — When to Use Each
DE38 (sometimes labeled "low conversion"): PAC about 60 to 80 and POD 35 to 50 on dry matter, 48 to 64 and 28 to 40 per 100 g as sold. Adds significant body and chewiness without much sweetness or freezing-point depression. Use in:
- Chocolate gelato (helps with the smooth, dense texture pros want)
- Gianduia and chocolate-hazelnut blends
- Recipes where you want to bump up Total Solids without raising PAC much
DE60 (medium conversion): 110 PAC, 65 POD on dry matter, 88 and 52 per 100 g as sold. Closer to a balanced "regular" sweetener with moderate PAC. Use in:
- Sorbet bases where you want some PAC contribution without the strong PAC of dextrose
- Recipes that need a softer texture without going to pure dextrose
Quick reference. DE38 = body builder (low PAC, low POD, high viscosity). DE60 = mild sweetener with moderate PAC. Neither is a primary sweetener — both are accent sugars used at 30–80 g per kg of mix.
How Much to Use
Typical proportions in a 1000 g mix:
| Recipe type | Glucose syrup | DE grade | Role |
|---|---|---|---|
| Cioccolato fondente | 50–80 g | DE38 | Body builder for dense chocolate |
| Gianduia | 60–90 g | DE38 | Smooth, chewy gianduia mouthfeel |
| Standard fior di latte | 0–30 g | DE38 (optional) | Slight body boost |
| Sorbetto fruta | 40–60 g | DE60 | PAC contribution + slight body |
| Vegan gelato | 30–50 g | DE38 | Replace some MSNF body that's missing |
Above 100 g per kg, the texture starts feeling chewy or "gummy" — fine for some chocolate applications, can clash with delicate flavors. Glucose syrup is dense (~80% solids in liquid form), so account for the water content (~20%) when calculating Total Solids.
The Big Picture
Everything in this article fits into a larger framework — the complete professional method from raw ingredients to a pozzetto of finished gelato. If you want the full system in one place, with all the math, equipment, methodology, recipes, troubleshooting, and business notes consolidated, the place to start is:
→ How to Make Professional Italian Gelato — The Complete Guide — the complete pillar guide.
Related Concepts
- ⭐ How to Make Professional Italian Gelato — The Complete Guide — the complete pillar guide
- Dextrose — pure glucose, DE 100
- Maltodextrin — DE 19, almost no sweetness
- Dextrose Equivalent (DE) Explained — what the DE38 vs DE60 numbers actually measure
- Glucose syrup vs dextrose — the two side by side: body versus softness
- Corn syrup solids — the same syrup spray-dried, and how to convert between them
- PAC, POD
- Complete professional gelato guide
Test the body effect. Add 60 g of glucose syrup to your chocolate gelato base in the Free Gelato Balancing App: it brings about 48 g of solids and only about 38 PAC points (the app's DE 42 line), against 104 for the same weight of dextrose. The math behind dense chocolate gelato.
