Sugars & Sweeteners
Substitutes for Maltodextrin (Anhydrous) in gelato
Maltodextrin is a low-sweetness carbohydrate polymer (DE below 20) made by partial hydrolysis of starch. In gelato it is a solids builder: it raises total solids and improves body while adding little sweetness and only mild freezing-point depression. If you're out of maltodextrin (anhydrous) 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 softer (PAC +16) — adjust to compensate.
Swap ~1:1, then softer (PAC +19), -15% solids — adjust to compensate.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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