Sugars & Sweeteners
Substitutes for Maltodextrin DE12 in gelato
Maltodextrin DE12 is a low-sweetness, corn- or wheat-derived starch hydrolysate used in gelato as a bulking agent to raise total solids without adding much sweetness or anti-freezing power. With a POD of about 8 and a PAC of about 22 (sucrose=100), it firms body and structure while moving the sugar and freezing balance only a little. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then softer (PAC +11), adjust to compensate.
Swap ~1:1, then softer (PAC +13), adjust to compensate.
Swap ~1:1, then softer (PAC +13), adjust to compensate.
Swap ~1:1, then softer (PAC +15), adjust to compensate.
Swap ~1:1, then softer (PAC +18), -15% solids, adjust to compensate.
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