Sugars & Sweeteners
Substitutes for Allulose in gelato
Allulose (D-psicose) is a rare monosaccharide sweetener used in gelato as a partial sugar replacer. It is about 70% as sweet as sucrose yet depresses the freezing point far more strongly (PAC ~190), letting you soften a mix without over-sweetening. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then firmer (PAC -11), adjust to compensate.
Swap ~1:1, then softer (PAC +30), adjust to compensate.
Swap ~1:1, then firmer (PAC -15), -8% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -34), -18% solids, adjust to compensate.
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