Dairy & Eggs
Whey Protein 80% vs Whole Milk Powder in gelato
| Parameter | Whey Protein 80% | Whole Milk Powder | Δ |
|---|---|---|---|
| Total Solids | 95.5% | 97.5% | +2 |
| Sugars | 5.5% | 38.4% | +32.9 |
| Fat | 7% | 26.7% | +19.7 |
| MSNF | 83% | 32.4% | -50.6 |
| Protein | 80% | 26.3% | -53.7 |
| POD (sweetening) | 0.9 | 6 | +5.1 |
| PAC (anti-freezing) | 13 | 38 | +25 |
Per 100 g of product. Δ = Whole Milk Powder minus Whey Protein 80%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Whole Milk Powder has the higher anti-freezing power (PAC 38 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. Whole Milk Powder carries more fat (27% vs 7%), 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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