Sugars & Sweeteners
Allulose vs Sucralose in gelato
| Parameter | Allulose | Sucralose | Δ |
|---|---|---|---|
| Total Solids | 100% | 100% | 0 |
| Sugars | 100% | 0% | -100 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 70 | 60000 | +59930 |
| PAC (anti-freezing) | 190 | 0 | -190 |
Per 100 g of product. Δ = Sucralose 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 0), 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. Sucralose sweetens more per gram (POD 60000 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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