Question 1

Is liquid glucose the same as glucose (dextrose) powder?

Accepted Answer

No. Liquid glucose is a syrup of mixed saccharides (dextrose, maltose, higher sugars) at about 80% solids. Dextrose is pure crystalline glucose at ~100% solids, with much higher sweetness and anti-freezing power. They behave very differently in a mix.

Question 2

Why use liquid glucose instead of more sucrose?

Accepted Answer

It adds solids and body while contributing less sweetness and less freezing-point depression. This lets you build texture and shelf life without an overly sweet or overly soft gelato, and it helps control ice and lactose crystallisation for a smoother product.

Question 3

What POD and PAC should I use for liquid glucose?

Accepted Answer

For standard DE 42 liquid glucose at ~80% solids, use POD around 40 and PAC around 64 (sucrose = 100). These come from the dry-base coefficients for DE42 glucose (POD 50, PAC 80) scaled by the 80% solids content.

Question 4

Does liquid glucose add water to my gelato mix?

Accepted Answer

Yes. Liquid glucose is roughly 20% water, so about one-fifth of its weight is water and only ~80% is solids. Account for this water when balancing total solids, otherwise the mix will be softer and higher in free water than intended.

Question 5

What does DE 42 mean?

Accepted Answer

DE (Dextrose Equivalent) measures the degree of starch hydrolysis on a 0-100 scale relative to pure dextrose. DE 42 is a moderate hydrolysis: balanced sweetness, strong resistance to crystallisation, and a mild flavour, which is why DE 42 is the classic confectioner's and gelato liquid glucose.

Parameter	Value	What it means
Total Solids	80%	Everything that isn't water — the backbone of body and scoopability.
Water	20%	Free water that will freeze; drives ice-crystal size.
Sugars	80%	Total sugars, the source of sweetness and freezing-point depression.
Fat	0%	Carries flavor and gives a rounder, warmer mouthfeel.
MSNF	0%	Milk solids-non-fat: proteins and lactose that stabilize structure.
Protein	0%	Binds water and helps whip in air.
POD (sweetening power)	40	Relative sweetness vs sucrose = 100.
PAC (anti-freezing power)	64	Freezing-point depression vs sucrose = 100 — controls how soft it scoops.

Liquid Glucose in gelato

Balancing parameters

Balance liquid glucose in a real recipe

How to use it in gelato

Origin & background

Frequently asked questions

Sources

More sugars & sweeteners ingredients