Alcohols & Liqueurs
Amaretto Liqueur vs Cointreau in gelato
| Parameter | Amaretto Liqueur | Cointreau | Δ |
|---|---|---|---|
| Total Solids | 27.7% | 21.4% | -6.3 |
| Sugars | 27.7% | 21.4% | -6.3 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening power) | 27.7 | 21.4 | -6.3 |
| PAC (anti-freezing power) | 180.5 | 249.9 | +69.4 |
Per 100 g of product. Δ = Cointreau minus Amaretto Liqueur. Verified against independent food-science sources on each ingredient page.
The difference that matters
Cointreau has the higher anti-freezing power (PAC 250 vs 180), 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. Amaretto Liqueur is denser in total solids (28% vs 21%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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