Alcohols & Liqueurs
Alcohol 96° vs Rum in gelato
| Parameter | Alcohol 96° | Rum | Δ |
|---|---|---|---|
| Total Solids | 0% | 33.4% | +33.4 |
| Sugars | 0% | 0% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 710 | 296 | -414 |
Per 100 g of product. Δ = Rum 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 296), 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. Rum is denser in total solids (33% 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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