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. If you're out of inverted sugar (high pod) 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 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.
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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