Sugars & Sweeteners
Allulose vs Sugar - Fructose in gelato
| Parameter | Allulose | Sugar - Fructose | 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 | 170 | +100 |
| PAC (anti-freezing) | 190 | 190 | 0 |
Per 100 g of product. Δ = Sugar - Fructose minus Allulose. Verified against independent food-science sources on each ingredient page.
The difference that matters
Sugar - Fructose sweetens more per gram (POD 170 vs 70), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
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