Sugars & Sweeteners
Allulose vs Xylitol in gelato
| Parameter | Allulose | Xylitol | 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 | 100 | +30 |
| PAC (anti-freezing) | 190 | 220 | +30 |
Per 100 g of product. Δ = Xylitol minus Allulose. Verified against independent food-science sources on each ingredient page.
The difference that matters
Xylitol has the higher anti-freezing power (PAC 220 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. Xylitol sweetens more per gram (POD 100 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