Hi paulraphael, Darienne I am referring to the invert sugar recipe I posted in the first post. The invert sugar yielded is more like simple syrup, light brown color in color. I am making a non fat ice cream with soy milk, so the crystals got bigger with the absence of milk fats and milk solid. More like gelato, so I shall refer to the end product as gelato instead. I am trying to get the ice crystals to become smaller, like a nice smooth sorbet. Yes I know without fat, the texture of the gelato would be icy instead of creamy and smooth. Therefore I am experimenting with the different sugar. I can't find trimoline in my local bakery supply store, not too keen on corn syrup if I can make invert sugar at home. So I bought liquid glucose from them instead. I am based in Malaysia. The flow and transparency does look like chef eddy's invert sugar but it is a hydrolysis product from starch, with brix 81%. I am quite curious on the brix of the invert sugar, cos that would definitely affect the amount to sub into the gelato if I would to use invert sugar in place of liquid glucose. My local bakery supply store only carry one type of ice cream stabilizer with LBG, E410, E415 but even the tiniest amount made the ice cream taste funky. So stabilizer is out of question for now. I seems to have good results with using liquid glucose only in the final product. But it is not sweet enough. Experimenting with sugar and liquid glucose now. My experiment: 1 cup (250ml) unsweetened soy milk 30g liquid glucose 20g sugar (Original recipe is 1/4 sugar) 2.75 tsp arrowroot + vanilla beans Can anyone point me to online sources that explains how much liquid glucose can I sub into the recipe for best results, half of the weight of the sugar? Or is there a minimum amount of liquid glucose or invert sugar that should be sub according to the weight of the whole recipe for nicer gelato texture. Lastly, the gelato is churned in a Cusinart ICE 50. Thank you so much! Cheers