Sugars & Sweeteners
Substitutes for Xylitol in gelato
Xylitol is a five-carbon sugar alcohol (polyol) with the same sweetness as table sugar but roughly 40% fewer calories. In gelato it works as a bulk sweetener that both sweetens and lowers the freezing point far more than sucrose, softening the finished product. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then firmer (PAC -30), adjust to compensate.
Swap ~1:1, then firmer (PAC -30), adjust to compensate.
Swap ~1:1, then firmer (PAC -41), adjust to compensate.
Swap ~1:1, then softer (PAC +60), adjust to compensate.
Swap ~1:1, then firmer (PAC -45), -8% solids, adjust to compensate.
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