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 without adding sweetness or excessively softening the mix, thanks to its very low sweetening and anti-freezing power. 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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