Sugars & Sweeteners
Substitutes for Inverted Sugar in gelato
Inverted sugar is a liquid syrup of roughly equal glucose and fructose produced by hydrolysing sucrose. In gelato it is a high-PAC, high-POD sweetener used in small doses to boost softness, scoopability, and moisture retention. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then +7% solids, adjust to compensate.
Swap ~1:1, then softer (PAC +10), adjust to compensate.
Swap ~1:1, then softer (PAC +11), +6% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -11), +29% solids, adjust to compensate.
Swap ~1:1, then softer (PAC +23), +12% solids, adjust to compensate.
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