Sugars & Sweeteners
Substitutes for Polydextrose in gelato
Polydextrose (E1200) is a non-sweet, water-soluble glucose-polymer fiber used in gelato as a low-calorie bulking agent that adds total solids and body while contributing only mild sweetness and moderate freezing-point depression, making it a favorite for sugar-reduced and high-fiber formulas. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then firmer (PAC -30), adjust to compensate.
Swap ~1:1, then firmer (PAC -50), adjust to compensate.
Swap ~1:1, then firmer (PAC -58), adjust to compensate.
Swap ~1:1, then firmer (PAC -58), adjust to compensate.
Swap ~1:1, then -18% solids, adjust to compensate.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer