Sugars & Sweeteners
Glucose Powder in gelato
Glucose powder is spray-dried (atomized) glucose syrup, a fine, nearly moisture-free carbohydrate blend of glucose, maltose and higher saccharides. In gelato it is a low-sweetness sugar that adds solids, firms texture and moderates freezing behaviour.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 95% |
| Water | 5% |
| Sugars | 95% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 44 |
| PAC (anti-freezing power) | 72 |
Typical use: 2-6% of the total mix (about 20-30% of the sugar blend)
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Open the balancerHow to use it in gelato
Glucose powder is used to replace part of the sucrose so you can add dry solids and cut perceived sweetness without over-softening the mix. At DE 38-40 its anti-freezing power (PAC ~72) is below sucrose's, so per gram it depresses the freezing point less than sugar, firming the scoop and lending body and chew; its sweetening power (POD ~44) is roughly half of sucrose. It smooths texture, limits ice-crystal and lactose/sucrose recrystallisation, and improves shelf stability. Higher-DE powders lower the freezing point and sweeten more; lower-DE powders (DE 20-33) add body with little sweetness or anti-freezing effect. Typically it forms part of a sugar blend alongside sucrose and dextrose.
Origin & background
Glucose syrup was first made in 1811 when the German-born Russian chemist Gottlieb Kirchhoff hydrolysed potato starch with dilute acid to produce a sweet syrup. Industrial starch conversion (acid, then enzyme) later standardised glucose syrups by dextrose equivalent (DE). Spray-drying that syrup yields the free-flowing powder (dried glucose syrup) used today, characterised by its DE value.
Frequently asked questions
Sources
- https://biollachemicals.com/wp-content/uploads/2024/06/TDS_DGS-DE-38_biolla-2023.pdf
- https://blog.my-vb.com/news/balancing-sorbets-ice-cream-help-/-glossary
- https://100x100ingredients.com/en/product/glucose-powder-30-de
- https://www.lepicerie.com/pastry-ingredients/ingredients/sugars-glucose-trimoline-fondant-honey/glucose-powder-atomized/
- https://icecreamcalc.com/2023/07/11/glucose-and-dextrose-explained/
- Goff & Hartel, "Ice Cream" (7th ed.), Springer — freezing-point depression vs DE of glucose/corn syrup solids