Alcohols & Liqueurs
Alcohol 96° vs Cointreau in gelato
| Parameter | Alcohol 96° | Cointreau | Δ |
|---|---|---|---|
| Total Solids | 0% | 22% | +22 |
| Sugars | 0% | 22% | +22 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 0 | 22 | +22 |
| PAC (anti-freezing) | 710 | 318 | -392 |
Per 100 g of product. Δ = Cointreau minus Alcohol 96°. Verified against independent food-science sources on each ingredient page.
The difference that matters
Alcohol 96° has the higher anti-freezing power (PAC 710 vs 318), so swapping toward it makes the mix softer and lowers the serving temperature; trim other high-PAC sugars if you want the same scoop hardness. Cointreau sweetens more per gram (POD 22 vs 0), so you can dose less of it for the same perceived sweetness. Cointreau is denser in total solids (22% vs 0%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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