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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.

Sorbitol side-by-side →

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

Sugar - Fructose side-by-side →

Swap ~1:1, then softer (PAC +15), +8% solids, adjust to compensate.

Allulose side-by-side →

Swap ~1:1, then softer (PAC +15), +8% solids, adjust to compensate.

Honey side-by-side →

Swap ~1:1, then firmer (PAC -19), -10% solids, adjust to compensate.

Xylitol side-by-side →

Swap ~1:1, then softer (PAC +45), +8% solids, adjust to compensate.

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