Sugars & Sweeteners
Sugar - Fructose vs Stevia Powder in gelato
| Parameter | Sugar - Fructose | Stevia Powder | Δ |
|---|---|---|---|
| Total Solids | 100% | 100% | 0 |
| Sugars | 100% | 0% | -100 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 170 | 30000 | +29830 |
| PAC (anti-freezing) | 190 | 0 | -190 |
Per 100 g of product. Δ = Stevia Powder minus Sugar - Fructose. Verified against independent food-science sources on each ingredient page.
The difference that matters
Sugar - Fructose has the higher anti-freezing power (PAC 190 vs 0), 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. Stevia Powder sweetens more per gram (POD 30000 vs 170), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
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