Sugars & Sweeteners
Erythritol vs Lactose in gelato
| Parameter | Erythritol | Lactose | Δ |
|---|---|---|---|
| Total Solids | 100% | 100% | 0 |
| Sugars | 100% | 100% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 70 | 16 | -54 |
| PAC (anti-freezing) | 280 | 100 | -180 |
Per 100 g of product. Δ = Lactose minus Erythritol. Verified against independent food-science sources on each ingredient page.
The difference that matters
Erythritol has the higher anti-freezing power (PAC 280 vs 100), 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. Erythritol sweetens more per gram (POD 70 vs 16), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
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