Stabilizers & Fibers
Stabilizer (Neutral) vs Soy Lecithin in gelato
| Parameter | Stabilizer (Neutral) | Soy Lecithin | Δ |
|---|---|---|---|
| Total Solids | 100% | 99% | -1 |
| Sugars | 0% | 0% | 0 |
| Fat | 0% | 97% | +97 |
| 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 = Soy Lecithin minus Stabilizer (Neutral). Verified against independent food-science sources on each ingredient page.
The difference that matters
Soy Lecithin carries more fat (97% vs 0%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
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