Alcohols & Liqueurs
Cointreau vs Rum in gelato
| Parameter | Cointreau | Rum | Δ |
|---|---|---|---|
| Total Solids | 22% | 33.4% | +11.4 |
| Sugars | 22% | 0% | -22 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 22 | 0 | -22 |
| PAC (anti-freezing) | 318 | 296 | -22 |
Per 100 g of product. Δ = Rum minus Cointreau. Verified against independent food-science sources on each ingredient page.
The difference that matters
Cointreau has the higher anti-freezing power (PAC 318 vs 296), 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. Cointreau sweetens more per gram (POD 22 vs 0), so you can dose less of it for the same perceived sweetness. Rum is denser in total solids (33% vs 22%), so it thickens body faster and needs less to hit the same dry-matter target.
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