Sugars & Sweeteners
Substitutes for Maltitol in gelato
Maltitol is a disaccharide sugar alcohol (polyol) about 85-90% as sweet as sucrose. In gelato it acts as a bulk, sugar-free sweetener that mimics sucrose's texture and freezing behaviour, making it a staple of no-added-sugar formulas. If you're out of maltitol 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 expect only minor balance shifts.
Test the swap before you make it
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