Plant Milks
Tofu vs Vegetable Condensed Milk in gelato
| Parameter | Tofu | Vegetable Condensed Milk | Δ |
|---|---|---|---|
| Total Solids | 15.4% | 71.52% | +56.1 |
| Sugars | 0.6% | 46.69% | +46.1 |
| Fat | 4.8% | 15.31% | +10.5 |
| MSNF | 0% | 0% | 0 |
| Protein | 8.1% | 0% | -8.1 |
| POD (sweetening) | 0.6 | 46.69 | +46.1 |
| PAC (anti-freezing) | 0.6 | 46.69 | +46.1 |
Per 100 g of product. Δ = Vegetable Condensed Milk minus Tofu. Verified against independent food-science sources on each ingredient page.
The difference that matters
Vegetable Condensed Milk has the higher anti-freezing power (PAC 47 vs 1), 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. Vegetable Condensed Milk sweetens more per gram (POD 47 vs 1), so you can dose less of it for the same perceived sweetness. Vegetable Condensed Milk carries more fat (15% vs 5%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Vegetable Condensed Milk is denser in total solids (72% vs 15%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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