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. If you're out of glucose syrup de42 or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then firmer (PAC -16) — adjust to compensate.
Test the swap before you make it
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