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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
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.
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