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. 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.
Swap ~1:1, then softer (PAC +16), adjust to compensate.
Swap ~1:1, then softer (PAC +19), -15% solids, adjust to compensate.
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