Sugars & Sweeteners
Substitutes for Sucralose in gelato
Sucralose is a non-caloric high-intensity sweetener, a chlorinated disaccharide roughly 600 times sweeter than sucrose. In gelato it delivers sweetness (POD) without adding solids, sugar mass, or freezing-point depression. If you're out of sucralose 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 softer (PAC +8) — adjust to compensate.
Swap ~1:1, then softer (PAC +28) — adjust to compensate.
Swap ~1:1, then softer (PAC +58) — adjust to compensate.
Swap ~1:1, then softer (PAC +21) — adjust to compensate.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
Open the balancer