Stabilizers & Fibers
Mono- and Diglycerides vs Rice Flour in gelato
| Parameter | Mono- and Diglycerides | Rice Flour | Δ |
|---|---|---|---|
| Total Solids | 100% | 90% | -10 |
| Sugars | 0% | 0.2% | +0.2 |
| Fat | 0% | 1.4% | +1.4 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 6.2% | +6.2 |
| POD (sweetening) | 0 | 0.2 | +0.2 |
| PAC (anti-freezing) | 0 | 0.2 | +0.2 |
Per 100 g of product. Δ = Rice Flour minus Mono- and Diglycerides. Verified against independent food-science sources on each ingredient page.
The difference that matters
Mono- and Diglycerides is denser in total solids (100% vs 90%), so it thickens body faster and needs less to hit the same dry-matter target.
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