We used the "sugar free" recipe available in the famous italian book... however, we had a few issues with diabetic customers, although we claim the product was low glycemic index, not sugar free. We decided to stop producing them.
Which book? Generally people with diabetes should informed on exactly what's inside a gelato to be able to estimate the insulin they might need in order to eat that product, since it's not only sugars that trigger the insulin response. Usually people with Type 1 diabetes are well informed and trained, while people with Type 2 diabetes often are more careless. In Europe (and in most countries) there is not claim "low glycemic index" legally allowed for food.
@@Gelatoexpert yes we made special stickers detailing the composition but the issue we had is that these customers started buying and eating 500ml pints like it's nothing. We advised them to eat a little bit but you know...
It is possible, however you can only use very low amount of fruit. 10% of strawberry would already be too much to keep the product "sugar free". It's easier to make a "no added sugars" product.
Yes I used deodorised coconut oil, but also virgin oil would work the same but with the coconut taste. I didn't mix over the scale, it's not a good idea, I just moved the scale away.
what about using only dates for the sweetening? i have tried a few recipes with dates only and the taste is good though the texture is obviously a bit different
Maybe your? Artificial sweetener was off.Maybe I need to add more. Because it seems the texture and everything is great including the flavor the problem is the sweetness.
yeah usually depending on the sweeteners the can be around 40-60% compared to table sugar. for this case add stevia,sucralose or monk fruit. those are high intensity sweeteners. fair warning on stevia. adding too much stevia has a bitter after taste. and sucralose can be a stomach irritant
We used the "sugar free" recipe available in the famous italian book... however, we had a few issues with diabetic customers, although we claim the product was low glycemic index, not sugar free.
We decided to stop producing them.
Which book?
Generally people with diabetes should informed on exactly what's inside a gelato to be able to estimate the insulin they might need in order to eat that product, since it's not only sugars that trigger the insulin response. Usually people with Type 1 diabetes are well informed and trained, while people with Type 2 diabetes often are more careless.
In Europe (and in most countries) there is not claim "low glycemic index" legally allowed for food.
Welcome Can you send me the book in pdf please?
@@Gelatoexpert Angelo Corvetti's
@@Gelatoexpert yes we made special stickers detailing the composition but the issue we had is that these customers started buying and eating 500ml pints like it's nothing. We advised them to eat a little bit but you know...
@@tennismaroc I understand, unfortunately you cannot control how consumers eat, so the only thing you can do is to warn them...
Molto illuminante come sempre. Te trop brev Luca
is it possible to make fruit Gelato, not sorbet?
It is possible, however you can only use very low amount of fruit. 10% of strawberry would already be too much to keep the product "sugar free". It's easier to make a "no added sugars" product.
you are using a non flavored coconut oil, right? also, is it healthy for the scale to blend and mix over it?
Yes I used deodorised coconut oil, but also virgin oil would work the same but with the coconut taste.
I didn't mix over the scale, it's not a good idea, I just moved the scale away.
@@Gelatoexpert thanks, I'm pretty sure you did tho in this video.
@@johnthanks9332 And yet, I did not :)
@@Gelatoexpert my bad
what about using only dates for the sweetening? i have tried a few recipes with dates only and the taste is good though the texture is obviously a bit different
You can use dates as a sugar of course, but not to make a sugar free product.
Maybe your?
Artificial sweetener was off.Maybe I need to add more. Because it seems the texture and everything is great including the flavor the problem is the sweetness.
Sweetness is ok for my personal taste, but it depends what a single person is used to in terms of sweetness.
You seem to have been making gilatino for years. So you would probably know better than I do about the sweet level of what people like.
yeah usually depending on the sweeteners the can be around 40-60% compared to table sugar. for this case add stevia,sucralose or monk fruit. those are high intensity sweeteners. fair warning on stevia. adding too much stevia has a bitter after taste. and sucralose can be a stomach irritant
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milk already has lactose which is sugar, so no, you can't