Dairy & Eggs
Substitutes for Egg Yolk in gelato
Egg yolk is a fat- and protein-rich emulsifier used in custard-style gelato (crema). It is about 50% solids, ~32% fat and ~16% protein, and its natural lecithin binds fat and water for a smoother, richer body. If you're out of egg yolk or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then +13% fat — adjust to compensate.
Swap ~1:1, then softer (PAC +8) — adjust to compensate.
Swap ~1:1, then +8% fat — adjust to compensate.
Swap ~1:1, then -10% solids — adjust to compensate.
Test the swap before you make it
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