Sugars & Sweeteners
Allulose vs Erythritol in gelato
| Parameter | Allulose | Erythritol | Δ |
|---|---|---|---|
| Total Solids | 100% | 100% | 0 |
| Sugars | 100% | 100% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 70 | 70 | 0 |
| PAC (anti-freezing) | 190 | 280 | +90 |
Per 100 g of product. Δ = Erythritol minus Allulose. Verified against independent food-science sources on each ingredient page.
The difference that matters
Erythritol has the higher anti-freezing power (PAC 280 vs 190), 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.
See the swap in a real recipe
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