Sugars & Sweeteners
Substitutes for Glucose Syrup in gelato
Glucose syrup is a starch-derived liquid sweetener (typically ~42 DE, held at 80% dry solids) used in gelato to add body-building solids while contributing far less sweetness than sucrose. Its blend of glucose, maltose and higher saccharides suppresses ice crystal growth and lactose crystallization. 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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