Sugars & Sweeteners
Substitutes for Inverted Sugar (High POD) in gelato
Inverted sugar (high-POD) is a liquid syrup of glucose and fructose produced by hydrolysing sucrose, valued in gelato for its strong anti-freezing power and high sweetness that keeps the finished product soft and scoopable. 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.
Swap ~1:1, then firmer (PAC -10), adjust to compensate.
Swap ~1:1, then firmer (PAC -12), adjust to compensate.
Swap ~1:1, then softer (PAC +14), +7% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -20), +24% solids, adjust to compensate.
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