What to sub for fructose?

Good morning everybody,

I was planning on making the strawberry-angostura sorbet today for a party, but just happened to check in my pantry and found that I am too low on fructose powder to follow the recipe exactly. I have glucose (not as sweet) sorbitol powder, isomalt, and basically every other "traditional" sweetner on hand. Any ideas what would be the best thing to sub for the fructose in this particular application?

Thanks!

Yehuda

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Comments

ren_74229

I had the same issue:

http://forum.chefsteps.com/discussion/837/dry-ice-ice-cream-quantities-wrong

and powdered honey was the most similar sugar I had based on its sweetness and freezing point depression. One-for-one it gave me a great result.

Other than that though, you'd have to rebalance the recipe for what you have on hand...or just scale down the recipe to the amount of fructose you do have.

Chris_Young_80640

You can just use sucrose, but I suggest using about 125% as much relative to fructose.

Yehuda_Malka_64497

Thanks!

Yehuda_Malka_64497

Chris,

What are the benefits of using fructose v.s.sucrose in this particular application? Does it have to do with crystallization during freezing?

Chris_Young_80640

We talk a bit about why fructose can work well in the intro to this recipe:

http://www.chefsteps.com/activities/strawberry-broth