Sugars & Sweeteners
Substitutes for Corn Syrup in gelato
Corn syrup is a liquid glucose syrup made by hydrolyzing cornstarch, typically around 42 DE and about 78% solids. In gelato it is a low-sweetness sugar that adds body and total solids while modestly lowering the freezing point. 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.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then softer (PAC +9), adjust to compensate.
Swap ~1:1, then firmer (PAC -14), adjust to compensate.
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