Dextrose is of course in the database, if you can’t source it you can replace with a combination of other sugars but it depends what you have available?
There is no 1-to-1 replacement what I know of.
Check online, should be quite easy to find (Amazon, Modernist Pantry etc…)
It’s also known as Grape Sugar.

Just do not over do the allulose as the ice cream will fail to setup. The basic conversion which may nedd to ve tweaked is by weight 90% of the sugar in the recipe. Say it was 140 grams table sugar use 126g of allulose. If a recipe had 80 grams sugar + 80 grams dextrose (glucose) so a total of 160 grams in added sugars start at 90% or 144g allulose. Volume wise allu,ose is about 70% the sweetness of sugar but its much less dense thus weighs far less for a given volume. Allulose does have some of the qualities of stabilizers adding creaminess and overrun.

No dextrose is glucose. Glucose is the exact sugar that is found in your blood. Sucrose on the otherhand when separated is basically 50% glucose 50% fructose. That fructose is the issue. The body is not designed for large amounts or regular a ounts of it. In the amounts in todays diets its hepatoxic meaning toxic to your liver. Its the nain contributing factor of jetabo,ic disease and type 2 diabetes. It has an almost equal effecton yoyr liver as alcohol. Both cause similar fatty liver disease. Glucose onntheotherhabd is handled much better. Still you need to keep all caloric sugars low in your diet. But of tge two glucose. Just remember glucose is not as sweet as sucrose or fructose. Fructose iscwhat makes things sickeningly sweet.

research> Is Dextrose Bad for Your Health?

You can’t really replace glucose 1-to-1 with dextrose and get the same result.
You would need to re-balance the recipe if you do that.

First, most Gelato recipes aim for a serving temp of around -12C and they are usually sweeter than POD=155.
The reason they limit the dextrose is that it gives a cold feeling in the mouth if used in too high amounts.
I suggest you try with more dextrose and evaluate what you think yourself.
You can also join the icecreamcalc FB group and post a recipe in there and see if anyone can help.

I have a big question about glucose/dextrose. I’ve been watching a lot of italian videos online and a lot of gelato chefs say that you shouldn’t use more than 20%-25% of dextrose as a part of the total sugars. I’m not sure to understand why they say that. They never give a comprehensive explanation. Using the calculator i find it extremely hard to reach a serving temp of -13 or lower while having a pod of 155 without using more dextrose. If i folllow their suggestion of 25% or less my pod skyrockets to 170-180 and for me the gelato comes out way too sweet.

The anhydrous does not have the H2O molecule so it might have a little different PAC and POD.
I’ve never seen anhydrous dextrose (think it’s mostly used in pharmaceuticals).