Sugars & Sweeteners
Glucose Syrup DE60 in gelato
Glucose syrup DE60 is a starch-derived liquid sweetener with a balanced spectrum of glucose, maltose and maltotriose. In gelato it moderately depresses the freezing point while adding only mild sweetness, improving scoopability and body.
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) | 52 |
| PAC (anti-freezing power) | 88 |
Typical use: Typically 3-8% of the total mix (roughly 15-30% of the sugar blend), replacing part of the sucrose.
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Open the balancerHow to use it in gelato
DE60 sits between low-DE syrups (thick, low sweetness, high anti-crystallization) and dextrose (high PAC, higher sweetness). Its moderate PAC (~88 as-product vs sucrose 100) meaningfully lowers the freezing point for a softer, more scoopable texture, while its low POD (~52) lets you add anti-freezing power without over-sweetening. The maltose and maltotriose fractions also inhibit lactose and sucrose crystallization, keeping the product smooth. Use it to replace part of the sucrose when you need to hit a serving-temperature hardness target without pushing sweetness too high. Compared with DE42, DE60 gives more sweetness and more freezing-point depression; compared with dextrose it gives less of both, but adds body from its higher dextrins.
Origin & background
Glucose syrups have been produced by acid or enzyme hydrolysis of starch since the early 19th century, when Russian chemist Gottlieb Kirchhoff first converted potato starch to a sweet syrup in 1811. Modern DE60 syrups are made by controlled enzymatic hydrolysis of corn, wheat or potato starch, with the Dextrose Equivalent (DE) quantifying the degree of conversion relative to pure dextrose (DE 100).