Sugars & Sweeteners
Substitutes for Liquid Glucose in gelato
Liquid glucose is a thick, clear starch-derived syrup (DE 42) containing about 80% saccharide solids and 20% water. In gelato it is a doctoring sugar: it adds body and total solids while contributing far less sweetness and freezing-point depression than sucrose. 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.
Swap ~1:1, then firmer (PAC -16), adjust to compensate.
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