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. If you're out of inverted sugar 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 +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.
Test the swap before you make it
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