Sugars & Sweeteners
Substitutes for Glucose Syrup DE42 in gelato
Glucose syrup DE42 is a regular-conversion, acid- or acid-enzyme hydrolysed starch syrup (typically corn) with a dextrose equivalent of about 42 and roughly 80% dry solids. In gelato it is a bulking, body-building sugar that adds solids and anti-crystallization power with only moderate sweetness. 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.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then firmer (PAC -16), adjust to compensate.
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