Sugars & Sweeteners
Substitutes for Inulin HP in gelato
Inulin HP is a highly purified long-chain chicory-root inulin (average degree of polymerization >= 23), a non-digestible fructan dietary fiber. In gelato it works as a bulking agent and fat/sugar replacer, adding body, creaminess and total solids with almost no sweetness and minimal freezing-point depression. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then firmer (PAC -8), adjust to compensate.
Swap ~1:1, then firmer (PAC -8), adjust to compensate.
Swap ~1:1, then softer (PAC +20), adjust to compensate.
Swap ~1:1, then softer (PAC +50), adjust to compensate.
Swap ~1:1, then softer (PAC +13), adjust to compensate.
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