Sugars & Sweeteners
Glucose Syrup DE33 in gelato
Glucose syrup DE33 is a low-conversion, starch-derived syrup (about 80% dry solids) whose carbohydrate solids are mostly maltose and dextrins with little free dextrose. In gelato it acts as a body-and-solids builder, adding structure and anti-crystallization power while contributing low sweetness and only moderate freezing-point depression.
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) | 28 |
| PAC (anti-freezing power) | 48 |
Typical use: Typically 3-8% of the total mix, replacing roughly 15-25% of the total sugars
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Open the balancerHow to use it in gelato
Glucose syrup DE33 is used mainly to add total solids and body while contributing little sweetness and only moderate freezing-point depression. On a dry basis its POD is roughly 35 and PAC roughly 60 (sucrose = 100), so replacing part of the sucrose raises the serving temperature slightly and yields a firmer, chewier, more structured gelato. Its high dextrin fraction helps inhibit sucrose and lactose recrystallization and controls ice-crystal size, improving smoothness and shelf life. Reach for it when you want a denser, less sweet gelato, or to build solids in low-fat bases and sorbets without adding excess sweetness.
Origin & background
Glucose syrups originate from the acid hydrolysis of starch, first observed by German-Russian chemist Gottlieb Kirchhoff in 1811, who found that boiling starch with dilute acid yields a sweet glucose product. The dextrose-equivalent (DE) scale later quantified the degree of conversion, expressed as a percentage relative to pure dextrose (DE100). DE33 sits at the low end of the 'regular conversion' range (roughly 35-55 DE), and modern DE33 syrups are made by controlled acid or enzyme conversion of corn, wheat, or potato starch.