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. If you're out of maltodextrin de12 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 +14) — adjust to compensate.
Swap ~1:1, then softer (PAC +17), -15% solids — adjust to compensate.
Test the swap before you make it
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