Alcohols & Liqueurs
Cointreau vs Rum in gelato
| Parameter | Cointreau | Rum | Δ |
|---|---|---|---|
| Total Solids | 21.4% | 0% | -21.4 |
| Sugars | 21.4% | 0% | -21.4 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening power) | 21.4 | 0 | -21.4 |
| PAC (anti-freezing power) | 249.9 | 248.2 | -1.7 |
Per 100 g of product. Δ = Rum minus Cointreau. Verified against independent food-science sources on each ingredient page.
The difference that matters
Cointreau sweetens more per gram (POD 21 vs 0), so you can dose less of it for the same perceived sweetness. Cointreau is denser in total solids (21% vs 0%), 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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