Sugars & Sweeteners
Substitutes for Sugar - Fructose in gelato
Crystalline fructose is a pure monosaccharide sugar (100% solids, 100% sugars) and the sweetest of the common sugars. In gelato it is a high-POD, high-PAC sweetener used in small doses to lower the serving temperature and soften texture without over-sweetening. 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.
Swap ~1:1, then firmer (PAC -11), adjust to compensate.
Swap ~1:1, then softer (PAC +30), adjust to compensate.
Swap ~1:1, then firmer (PAC -15), -8% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -34), -18% solids, adjust to compensate.
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