The real effects of dextrose in gelato

In this video of the Gelato Expert Academy we will try to find out how different quantities of dextrose affect the properties of gelato and ice cream.
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[@user-mt8xe3bo6s]

thanks it was really useful

[@gertbodeholt]

Great video, thanks... It would be nice if you could make a vido test, there shows how much dextrose you can use before it starts to blur the milky flavor in the ice cream.

[@Gelatoexpert]

Thanks for the idea! Although that's pretty subjective because different people will have different response both to the milk flavour and to the dextrose flavour. But it can be interesting to explore.

[@gertbodeholt]

@@Gelatoexpert Yes you are right, but i Wold be a very good starting point to balance from 🙂. Fx i mean i was Goff & Hartel there ind 2013 made som trails for sucrose, there showed if used more than 10-12 % i blurred the taste, i use light bruun sugar, and there it's for me around 7 % . But thanks again for your videos, you have a very good approach

[@HoangNguyen-vq2ss]

Very great information... Thank you so much

[@tib0980]

Really informative video! Thx

[@thejb395]

What would you say is the best way to reduce sweetness?

[@Gelatoexpert]

There is not only one way to do it, but definitely using also glucose syrups can help, in the next videos I will show more experiments with other sugars as well!

[@kajaljain3186]

What is the role of butter in ice cream making.

[@Gelatoexpert]

The same as cream, to bring fat.