Sugars & Sweeteners
Sugar - Fructose vs Xylitol in gelato
| Parameter | Sugar - Fructose | Xylitol | Δ |
|---|---|---|---|
| Total Solids | 100% | 100% | 0 |
| Sugars | 100% | 100% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 170 | 100 | -70 |
| PAC (anti-freezing) | 190 | 220 | +30 |
Per 100 g of product. Δ = Xylitol minus Sugar - Fructose. Verified against independent food-science sources on each ingredient page.
The difference that matters
Xylitol has the higher anti-freezing power (PAC 220 vs 190), 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. Sugar - Fructose sweetens more per gram (POD 170 vs 100), so you can dose less of it for the same perceived sweetness.
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