Fats & Oils
Brazilian Clarified Butter vs Olive Oil in gelato
| Parameter | Brazilian Clarified Butter | Olive Oil | Δ |
|---|---|---|---|
| Total Solids | 99.5% | 100% | +0.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 99% | 100% | +1 |
| MSNF | 0.5% | 0% | -0.5 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Olive Oil minus Brazilian Clarified Butter. Verified against independent food-science sources on each ingredient page.
The difference that matters
Brazilian Clarified Butter and Olive Oil sit close on the core balancing numbers, so the choice comes down to flavor, cost and availability rather than a big shift in PAC, POD or solids.
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