Glice for Polysorbate 80

Can I sub Glice for Polysorbate 80? If so, in what quantity? Thanks (Gonna try the dairy free Pistachio gelato in the Pacojet!)

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Chris_Young_80640

In this particular case, I would expect it to work okay. Try a one to one substitution to start.

merridith

Thanks Chris. I made the batter, sub'd in the Glice - I put it in when after whisking in the other dry ingredients. I put the batter in an ice bath to chill and now it is in the freezer. I will Pacotize this evening for a late night snack. But, of course, I tasted the batter before freezing it and boy does it taste delicious. I am amazed at how it all came together in my blender. I will post up a photo of the final product. Again - much gratitude for all your help. I just wish I had more people to feed!

merridith

Pacotized a serving of the pistachio tonight. It has a most amazing, velvety mouthfeel although it feels too heavy, (i.e. I really feel it is TOO velvety). I wonder if I can change the ratio of water to oil to alter that? Would it be more effective to change one or more of the additives? Also, I am wondering whether the sugar content has to be so high. I would like this stuff to be half as sweet! Of course, next time, I am going to experiment with cashew or peanut butter. This little batch of pistachio cost me $30 (OUCH) and there is NO WAY I can eat very much of it! By the way, the sweetness issue is one I am having with all of the gelato and sorbet recipes I have tried. But I am nervous about taking away too much sugar and what it will do to the melting point and to the ice retardation.