Dairy & Eggs
Milk Protein Concentrate 85 vs Whey Protein 80% in gelato
| Parameter | Milk Protein Concentrate 85 | Whey Protein 80% | Δ |
|---|---|---|---|
| Total Solids | 95% | 95.5% | +0.5 |
| Sugars | 4.5% | 5.5% | +1 |
| Fat | 1.5% | 7% | +5.5 |
| MSNF | 89% | 83% | -6 |
| Protein | 81% | 80% | -1 |
| POD (sweetening) | 0.72 | 0.9 | +0.2 |
| PAC (anti-freezing) | 4.5 | 13 | +8.5 |
Per 100 g of product. Δ = Whey Protein 80% minus Milk Protein Concentrate 85. Verified against independent food-science sources on each ingredient page.
The difference that matters
Whey Protein 80% has the higher anti-freezing power (PAC 13 vs 4), 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. Whey Protein 80% carries more fat (7% vs 2%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
See the swap in a real recipe
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