Sugars & Sweeteners
Erythritol vs Maltitol in gelato
| Parameter | Erythritol | Maltitol | 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 | 85 | +15 |
| PAC (anti-freezing) | 280 | 99 | -181 |
Per 100 g of product. Δ = Maltitol 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 99), 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. Maltitol sweetens more per gram (POD 85 vs 70), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
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