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. If you're out of glucose syrup 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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