Sugars & Sweeteners
Allulose vs Maltitol in gelato
| Parameter | Allulose | Maltitol | 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 | 85 | +15 |
| PAC (anti-freezing) | 190 | 99 | -91 |
Per 100 g of product. Δ = Maltitol minus Allulose. Verified against independent food-science sources on each ingredient page.
The difference that matters
Allulose has the higher anti-freezing power (PAC 190 vs 99), 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. Maltitol sweetens more per gram (POD 85 vs 70), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer