Plant Milks
Chestnut Milk vs Tofu in gelato
| Parameter | Chestnut Milk | Tofu | Δ |
|---|---|---|---|
| Total Solids | 12.3% | 15.4% | +3.1 |
| Sugars | 2.6% | 0.6% | -2 |
| Fat | 0.65% | 4.8% | +4.1 |
| MSNF | 0% | 0% | 0 |
| Protein | 0.65% | 8.1% | +7.5 |
| POD (sweetening) | 2.7 | 0.6 | -2.1 |
| PAC (anti-freezing) | 2.9 | 0.6 | -2.3 |
Per 100 g of product. Δ = Tofu minus Chestnut Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Chestnut Milk and Tofu sit close on the core balancing numbers, so the choice comes down to flavor, cost and availability rather than a big shift in PAC, POD or solids.
See the swap in a real recipe
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