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. If you're out of inulin hp 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 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.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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