Stabilizers & Fibers
Mono- and Diglycerides vs Xanthan Gum in gelato
| Parameter | Mono- and Diglycerides | Xanthan Gum | Δ |
|---|---|---|---|
| Total Solids | 100% | 100% | 0 |
| Sugars | 0% | 0% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Xanthan Gum minus Mono- and Diglycerides. Verified against independent food-science sources on each ingredient page.
The difference that matters
Mono- and Diglycerides and Xanthan Gum 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.
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