Nuts, Seeds & Pastes
Peanut Paste (sweetened) vs Sunflower Seed Butter in gelato
| Parameter | Peanut Paste (sweetened) | Sunflower Seed Butter | Δ |
|---|---|---|---|
| Total Solids | 98.8% | 98.9% | +0.1 |
| Sugars | 37.2% | 10.6% | -26.6 |
| Fat | 32.7% | 55.2% | +22.5 |
| MSNF | 0% | 0% | 0 |
| Protein | 16% | 17.3% | +1.3 |
| POD (sweetening) | 37 | 10.6 | -26.4 |
| PAC (anti-freezing) | 37 | 10.6 | -26.4 |
Per 100 g of product. Δ = Sunflower Seed Butter 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 11), 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 11), so you can dose less of it for the same perceived sweetness. Sunflower Seed Butter carries more fat (55% 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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