Fats & Oils
Cocoa Butter vs Margarine in gelato
| Parameter | Cocoa Butter | Margarine | Δ |
|---|---|---|---|
| Total Solids | 100% | 83% | -17 |
| Sugars | 0% | 0% | 0 |
| Fat | 100% | 82% | -18 |
| MSNF | 0% | 1% | +1 |
| Protein | 0% | 0.5% | +0.5 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Margarine minus Cocoa Butter. Verified against independent food-science sources on each ingredient page.
The difference that matters
Cocoa Butter carries more fat (100% vs 82%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Cocoa Butter is denser in total solids (100% vs 83%), so it thickens body faster and needs less to hit the same dry-matter target.
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