Sugars & Sweeteners
Substitutes for Agave Syrup in gelato
Agave syrup is a concentrated plant sweetener (about 77% solids, 23% water) whose sugars are mostly free fructose with some glucose. In gelato it works as a high-fructose liquid sugar that adds sweetness and strongly lowers the freezing point, keeping the mix soft and easy to scoop. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then -7% solids, adjust to compensate.
Swap ~1:1, then softer (PAC +12), adjust to compensate.
Swap ~1:1, then softer (PAC +14), adjust to compensate.
Swap ~1:1, then firmer (PAC -8), +22% solids, adjust to compensate.
Swap ~1:1, then softer (PAC +26), adjust to compensate.
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