Sugars & Sweeteners
Substitutes for Lactose in gelato
Lactose is the natural disaccharide sugar of milk (glucose + galactose), sold as a fine anhydrous white powder that is roughly 100% sugar solids. In gelato it is a weak sweetener but a full-strength freezing-point depressant. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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