The Liquid Texture Engineer: Discover Corn Syrup
Wondering how to give gelato a perfect density and creaminess and prevent sandiness without adding too much sweetness? The secret lies in corn syrup—a versatile tool for building gelato structure. This article is the key to understanding how different types of DE syrups allow you to precisely control the texture.
In gelato making, precision is everything. Sometimes we need the pure sweetness of sucrose, and other times, something much more refined. Something that will build the "body" of the gelato, give it smoothness, and prevent defects. And that's when the hero of this article takes the stage: corn syrup. It's not just a sweet syrup. It's a liquid texture engineer.
The article explains that corn syrup is a mixture of different types of sugars, from glucose to more complex oligosaccharides. But for us gelato makers, one mysterious parameter is key: DE (Dextrose Equivalent). It tells us how much the syrup has been broken down into simple sugars. Syrups with a low DE (e.g., 20-30) are less sweet but are thick and viscous—ideal for building gelato structure and preventing the formation of ice crystals. On the other hand, those with a high DE (e.g., 60) are sweeter and have more power in lowering the freezing point, which translates to better plasticity.
The conscious use of different types of DE syrups is the secret to many master-level recipes. But how do you calculate all this? How do you choose the right syrup and balance it perfectly? This is where our application becomes your personal technologist. It allows you to design gelato with the precise use of different syrups. It's indispensable when removing ready-made powder bases, giving you full control. The app allows for intelligent correction of sweetness and plasticity, suggesting the best solutions. It also helps in the fight against sandiness by allowing you to build dry matter without excess lactose. With the support of artificial intelligence in gelato production, you can be sure that your recipe balancing will always be perfect.