Dairy & Eggs
Milk Protein Concentrate 85 vs Whole Milk Powder in gelato
| Parameter | Milk Protein Concentrate 85 | Whole Milk Powder | Δ |
|---|---|---|---|
| Total Solids | 95% | 97.5% | +2.5 |
| Sugars | 4.5% | 38.4% | +33.9 |
| Fat | 1.5% | 26.7% | +25.2 |
| MSNF | 89% | 32.4% | -56.6 |
| Protein | 81% | 26.3% | -54.7 |
| POD (sweetening) | 0.72 | 6 | +5.3 |
| PAC (anti-freezing) | 4.5 | 38 | +33.5 |
Per 100 g of product. Δ = Whole Milk Powder minus Milk Protein Concentrate 85. Verified against independent food-science sources on each ingredient page.
The difference that matters
Whole Milk Powder has the higher anti-freezing power (PAC 38 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. Whole Milk Powder carries more fat (27% 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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