Nuts, Seeds & Pastes
Peanut Paste (sweetened) vs Roasted Peanut in gelato
| Parameter | Peanut Paste (sweetened) | Roasted Peanut | Δ |
|---|---|---|---|
| Total Solids | 98.8% | 98% | -0.8 |
| Sugars | 37.2% | 5% | -32.2 |
| Fat | 32.7% | 50% | +17.3 |
| MSNF | 0% | 0% | 0 |
| Protein | 16% | 24% | +8 |
| POD (sweetening) | 37 | 5 | -32 |
| PAC (anti-freezing) | 37 | 5 | -32 |
Per 100 g of product. Δ = Roasted Peanut minus Peanut Paste (sweetened). Verified against independent food-science sources on each ingredient page.
The difference that matters
Peanut Paste (sweetened) has the higher anti-freezing power (PAC 37 vs 5), 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. Peanut Paste (sweetened) sweetens more per gram (POD 37 vs 5), so you can dose less of it for the same perceived sweetness. Roasted Peanut carries more fat (50% vs 33%), 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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