Dairy & Eggs
Non-Fat Dry Milk vs Whey Protein 80% in gelato
| Parameter | Non-Fat Dry Milk | Whey Protein 80% | Δ |
|---|---|---|---|
| Total Solids | 97% | 95.5% | -1.5 |
| Sugars | 0% | 5.5% | +5.5 |
| Fat | 1% | 7% | +6 |
| MSNF | 96% | 83% | -13 |
| Protein | 36% | 80% | +44 |
| POD (sweetening) | 8 | 0.9 | -7.1 |
| PAC (anti-freezing) | 52 | 13 | -39 |
Per 100 g of product. Δ = Whey Protein 80% minus Non-Fat Dry Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Non-Fat Dry Milk has the higher anti-freezing power (PAC 52 vs 13), 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 1%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
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