Alcohols & Liqueurs
Substitutes for Alcohol 96° in gelato
Alcohol 96° is food-grade rectified ethanol (96% ethanol by volume, roughly 94% by weight, the balance water). In gelato it acts as a pure freezing-point depressant, adding no solids and no sweetness, only a very large anti-freezing (PAC) contribution used in trace amounts. If you're out of alcohol 96° or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then firmer (PAC -414) — adjust to compensate.
Swap ~1:1, then firmer (PAC -392), +22% solids — adjust to compensate.
Swap ~1:1, then firmer (PAC -414), +33% solids — adjust to compensate.
Swap ~1:1, then firmer (PAC -451), +52% solids — adjust to compensate.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
Open the balancer