Sugars & Sweeteners
Substitutes for Erythritol in gelato
Erythritol is a nearly zero-calorie crystalline sugar alcohol (polyol) used in gelato and sorbet as a partial sugar replacer. It contributes solids and a strong freezing-point depression while adding only about 70% of sucrose's sweetness. If you're out of erythritol 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 firmer (PAC -60) — adjust to compensate.
Swap ~1:1, then firmer (PAC -90) — adjust to compensate.
Swap ~1:1, then firmer (PAC -90) — adjust to compensate.
Swap ~1:1, then firmer (PAC -101) — adjust to compensate.
Swap ~1:1, then firmer (PAC -105), -8% 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