Sugars & Sweeteners
Substitutes for Brown Rice Syrup in gelato
Brown rice syrup is a high-maltose liquid sweetener made by enzymatically breaking down cooked rice starch. In gelato it acts as a glucose-syrup-style secondary sugar: low sweetening power, moderate freezing-point depression, and added body. If you're out of brown rice syrup 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 expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then firmer (PAC -9) — adjust to compensate.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then softer (PAC +17) — adjust to compensate.
Test the swap before you make it
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