Dairy & Eggs
Dulce de Leche (Can) vs Whole Milk in gelato
| Parameter | Dulce de Leche (Can) | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 71% | 12.5% | -58.5 |
| Sugars | 49% | 0% | -49 |
| Fat | 7% | 3.5% | -3.5 |
| MSNF | 13.5% | 9% | -4.5 |
| Protein | 7.5% | 3.3% | -4.2 |
| POD (sweetening) | 44 | 0.78 | -43.2 |
| PAC (anti-freezing) | 51 | 4.9 | -46.1 |
Per 100 g of product. Δ = Whole Milk minus Dulce de Leche (Can). Verified against independent food-science sources on each ingredient page.
The difference that matters
Dulce de Leche (Can) has the higher anti-freezing power (PAC 51 vs 5), 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. Dulce de Leche (Can) sweetens more per gram (POD 44 vs 1), so you can dose less of it for the same perceived sweetness. Dulce de Leche (Can) is denser in total solids (71% vs 12%), 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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