Fats & Oils
Butter vs Margarine in gelato
| Parameter | Butter | Margarine | Δ |
|---|---|---|---|
| Total Solids | 84% | 83% | -1 |
| Sugars | 0% | 0% | 0 |
| Fat | 82% | 82% | 0 |
| MSNF | 2% | 1% | -1 |
| Protein | 1% | 0.5% | -0.5 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Margarine minus Butter. Verified against independent food-science sources on each ingredient page.
The difference that matters
Butter and Margarine 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.
See the swap in a real recipe
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