Sugars & Sweeteners
Substitutes for Maltodextrin in gelato
Maltodextrin is a nonsweet, spray-dried glucose polymer made by partial hydrolysis of starch. In gelato it adds dry solids and body with very little sweetness and only about a third of sucrose's freezing point depression, so it firms the mix instead of softening it. 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 firmer (PAC -13), adjust to compensate.
Swap ~1:1, then -15% solids, adjust to compensate.
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