Dairy & Eggs
Egg Yolk vs Whole Milk in gelato
| Parameter | Egg Yolk | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 50% | 12.5% | -37.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 32% | 3.5% | -28.5 |
| MSNF | 0% | 9% | +9 |
| Protein | 16% | 3.3% | -12.7 |
| POD (sweetening) | 0 | 0.78 | +0.8 |
| PAC (anti-freezing) | 0 | 4.9 | +4.9 |
Per 100 g of product. Δ = Whole Milk minus Egg Yolk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Egg Yolk carries more fat (32% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Egg Yolk is denser in total solids (50% 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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