Stabilizers & Fibers

Substitutes for Polydextrose (Fiber) in gelato

Polydextrose is a low-calorie, randomly cross-linked glucose polymer (with minor sorbitol and citric acid) used as a non-sweet soluble-fiber bulking agent. In gelato it raises total solids and body and provides moderate freezing-point depression without adding sweetness. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.