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 ~15 and PAC of ~23 (sucrose=100), it firms body and structure while leaving the sugar and freezing balance largely untouched. 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 +14), adjust to compensate.
Swap ~1:1, then softer (PAC +17), -15% solids, adjust to compensate.
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