Dairy & Eggs
Whey Protein 80% vs Whole Milk in gelato
| Parameter | Whey Protein 80% | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 95.5% | 12.5% | -83 |
| Sugars | 5.5% | 0% | -5.5 |
| Fat | 7% | 3.5% | -3.5 |
| MSNF | 83% | 9% | -74 |
| Protein | 80% | 3.3% | -76.7 |
| POD (sweetening) | 0.9 | 0.78 | -0.1 |
| PAC (anti-freezing) | 13 | 4.9 | -8.1 |
Per 100 g of product. Δ = Whole Milk minus Whey Protein 80%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Whey Protein 80% has the higher anti-freezing power (PAC 13 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. Whey Protein 80% is denser in total solids (96% vs 12%), 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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