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. If you're out of maltodextrin 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 +16) — adjust to compensate.
Swap ~1:1, then softer (PAC +19), -15% solids — adjust to compensate.
Test the swap before you make it
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