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