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. If you're out of isomalt 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 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.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
Open the balancer