Sugars & Sweeteners

Substitutes for Sorbitol in gelato

Sorbitol is a six-carbon sugar alcohol (polyol) made by hydrogenating glucose, used in gelato as a sugar-free sweetener, humectant and powerful freezing-point depressant that keeps low-sugar and sugar-free formulas soft and scoopable. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.

Sugar - Fructose side-by-side →

Swap ~1:1, then softer (PAC +11), adjust to compensate.

Allulose side-by-side →

Swap ~1:1, then softer (PAC +11), adjust to compensate.

Sugar - Dextrose side-by-side →

Swap ~1:1, then -8% solids, adjust to compensate.

Xylitol side-by-side →

Swap ~1:1, then softer (PAC +41), adjust to compensate.

Honey side-by-side →

Swap ~1:1, then firmer (PAC -23), -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