Gelato

[Sussan Estela Olaya]

Hi Hanan.Let me explain why dextrose is important in ice cream.

What does dextrose do in an ice cream recipe?

Dextrose is a simple sugar (crystalline glucose) used in ice cream making not only to add sweetness, but more importantly to:

▪️ Control the freezing point of the ice cream (it lowers the freezing temperature, helping to prevent the formation of large ice crystals)
▪️ Provide a smoother, creamier texture
▪️ Give stability to the mixture

Technical fact:

Dextrose has a sweetening power of about 0.7 compared to regular sugar (sucrose), but a higher antifreeze effect. This helps balance both the sweetness and texture of the ice cream.

Can it be replaced in every recipe?It depends on the recipe and the overall balance of solids and sugars in the formula.In professional ice cream making, it’s better not to replace it because it plays an important role in the technical balance.A well-balanced ice cream recipe takes into account:% of fat% of total sugars and antifreezing agents% of non-fat solidsStabilizers and emulsifiers

Replacing dextrose with regular sugar (sucrose) would affect:

▪️The freezing point (the ice cream might freeze too hard)

▪️Creaminess and texture

▪️The final sweetness level

Summary:

Dextrose in ice cream doesn’t just sweeten it also improves creaminess, controls the freezing point, and prevents large ice crystals. It can be substituted in homemade recipes, but it will affect the texture and sweetness.

In professional ice cream making, it’s best not to replace it because it’s essential for the technical balance of the recipe.

Hope this information helps!

Best regards.