Question 1

What does DE21 mean?

Accepted Answer

DE is Dextrose Equivalent, the percentage of reducing sugars relative to pure dextrose (DE 100). DE21 is a low-conversion glucose syrup: mostly long glucose chains with little free glucose, giving low sweetness and low freezing-point depression.

Question 2

Why use DE21 syrup instead of dextrose in gelato?

Accepted Answer

Dextrose has high PAC (about 190) and softens gelato aggressively. DE21 has low PAC (about 40) and low POD, so it builds solids and body while keeping the product firm and only mildly sweet, giving formulators independent control of hardness.

Question 3

How much water does DE21 syrup add?

Accepted Answer

Commercial DE21 syrup is roughly 80% dry solids, so every 100 g adds about 20 g of water to the mix. This free water must be subtracted from your added water when balancing, unlike dried glucose powder which is nearly water-free.

Question 4

Does DE21 syrup make gelato sweeter?

Accepted Answer

Very little. Its sweetening power (POD) is only about 18 on the sucrose=100 scale, so it raises total solids and improves texture without adding much perceived sweetness, useful when you want body without sugar taste.

Question 5

Is Glucose Syrup DE21 the same as glucose powder DE21?

Accepted Answer

No. The syrup is liquid at about 80% solids with ~20% water; the powder (atomized glucose) is roughly 95% solids. They share the same saccharide profile and DE but differ in water content, so their balancing values must be scaled to solids.

Parameter	Value	What it means
Total Solids	80%	Everything that isn't water — the backbone of body and scoopability.
Water	20%	Free water that will freeze; drives ice-crystal size.
Sugars	80%	Total sugars, the source of sweetness and freezing-point depression.
Fat	0%	Carries flavor and gives a rounder, warmer mouthfeel.
MSNF	0%	Milk solids-non-fat: proteins and lactose that stabilize structure.
Protein	0%	Binds water and helps whip in air.
POD (sweetening power)	18.4	Relative sweetness vs sucrose = 100.
PAC (anti-freezing power)	40	Freezing-point depression vs sucrose = 100 — controls how soft it scoops.

Glucose Syrup DE21 in gelato

Balancing parameters

Balance glucose syrup de21 in a real recipe

How to use it in gelato

Origin & background

Frequently asked questions

Sources

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