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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.

Xylitol side-by-side →

Swap ~1:1, then firmer (PAC -60), adjust to compensate.

Sugar - Fructose side-by-side →

Swap ~1:1, then firmer (PAC -90), adjust to compensate.

Allulose side-by-side →

Swap ~1:1, then firmer (PAC -90), adjust to compensate.

Sorbitol side-by-side →

Swap ~1:1, then firmer (PAC -101), adjust to compensate.

Sugar - Dextrose side-by-side →

Swap ~1:1, then firmer (PAC -105), -8% solids, adjust to compensate.

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