Sugars & Sweeteners
Substitutes for Isomalt in gelato
Isomalt is a sugar-alcohol (polyol) bulk sweetener made from beet sugar, about half as sweet as sucrose. In gelato it replaces part of the sucrose to cut sweetness and calories while adding body, with only a mild lowering of the freezing point. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then firmer (PAC -14), adjust to compensate.
Swap ~1:1, then firmer (PAC -16), adjust to compensate.
Swap ~1:1, then firmer (PAC -16), adjust to compensate.
Swap ~1:1, then firmer (PAC -16), adjust to compensate.
Swap ~1:1, then -15% solids, adjust to compensate.
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