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. If you're out of liquid glucose 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 expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then firmer (PAC -16) — adjust to compensate.
Test the swap before you make it
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