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. If you're out of polydextrose 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 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.
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