Sugars & Sweeteners
Substitutes for Apple Sugar (66%) in gelato
Apple sugar is a fruit-derived sweetener made by concentrating and spray-drying apple juice, usually with a maltodextrin carrier, giving a roughly 99% solids powder that is about 66% natural apple sugars. In gelato it works as a fructose-rich natural sweetener that raises anti-freezing power and adds a soft, mildly fruity character. If you're out of apple sugar (66%) or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then softer (PAC +8), -22% solids — adjust to compensate.
Swap ~1:1, then softer (PAC +11), -29% solids — adjust to compensate.
Swap ~1:1, then firmer (PAC -21) — adjust to compensate.
Swap ~1:1, then firmer (PAC -22) — adjust to compensate.
Swap ~1:1, then softer (PAC +20), -24% solids — adjust to compensate.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
Open the balancer