Sugars & Sweeteners
Glucose Syrup in gelato
Glucose syrup is a starch-derived liquid sweetener (typically ~42 DE, held at 80% dry solids) used in gelato to add body-building solids while contributing far less sweetness than sucrose. Its blend of glucose, maltose and higher saccharides suppresses ice crystal growth and lactose crystallization.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 80% |
| Water | 20% |
| Sugars | 80% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 40 |
| PAC (anti-freezing power) | 64 |
Typical use: 3-8% of the total mix, commonly replacing about 15-25% of the sugar load
Balance glucose syrup in a real recipe
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Open the balancerHow to use it in gelato
Use glucose syrup to raise total solids and improve chewiness, spreadability and shelf life without over-sweetening. At DE~42 it has roughly 40% the sweetening power (POD) of sucrose and about 64% of its antifreeze power (PAC) per 100 g of product, so replacing part of the sucrose lowers perceived sweetness while modestly softening the mix and, thanks to its higher-saccharide fraction, resisting iciness and sanding. Lower-DE syrups (21-33) add solids with even less PAC/POD for firmer texture; higher DE (60) sweetens and softens more. Handle warm, as it is very viscous.
Origin & background
Glucose syrup dates to 1811, when Russian chemist Gottlieb Kirchhoff discovered that heating potato starch with dilute acid yielded a sweet syrup. Industrial acid-hydrolysis production of corn-based glucose syrup scaled up in the United States after the 1860s, and enzyme conversion later allowed precise control of the dextrose equivalent (DE).
Frequently asked questions
Sources
- https://www.roquette.com/health-pharma/pharmaceutical-product-catalog/glucose-syrup-4280
- https://talcottlab.tamu.edu/wp-content/uploads/sites/108/2019/01/Sweetners-from-starch.pdf
- https://www.iceicedaddy.com/en/sugar_expert.php
- https://en.wikipedia.org/wiki/Dextrose_equivalent
- https://under-belly.org/sugars-in-ice-cream/