Dairy & Eggs
Skim Milk Powder vs Whey Protein 80% in gelato
| Parameter | Skim Milk Powder | Whey Protein 80% | Δ |
|---|---|---|---|
| Total Solids | 96% | 95.5% | -0.5 |
| Sugars | 52% | 5.5% | -46.5 |
| Fat | 1% | 7% | +6 |
| MSNF | 43% | 83% | +40 |
| Protein | 35% | 80% | +45 |
| POD (sweetening) | 16 | 0.9 | -15.1 |
| PAC (anti-freezing) | 100 | 13 | -87 |
Per 100 g of product. Δ = Whey Protein 80% minus Skim Milk Powder. Verified against independent food-science sources on each ingredient page.
The difference that matters
Skim Milk Powder has the higher anti-freezing power (PAC 100 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. Skim Milk Powder sweetens more per gram (POD 16 vs 1), so you can dose less of it for the same perceived sweetness. 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
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