Sugars & Sweeteners
Substitutes for Sugar - Dextrose in gelato
Dextrose (crystalline D-glucose monohydrate) is a monosaccharide sugar used in gelato to depress the freezing point far more strongly than sucrose while contributing less sweetness, making it the standard tool for softening texture and improving scoopability. If you're out of sugar - dextrose 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 +8% solids — adjust to compensate.
Swap ~1:1, then softer (PAC +15), +8% solids — adjust to compensate.
Swap ~1:1, then softer (PAC +15), +8% solids — adjust to compensate.
Swap ~1:1, then firmer (PAC -19), -10% solids — adjust to compensate.
Swap ~1:1, then softer (PAC +45), +8% solids — adjust to compensate.
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