Fats & Oils
Substitutes for Margarine in gelato
Margarine is a water-in-oil emulsion of refined vegetable (or blended) fats containing about 80-82% fat and roughly 16-17% water. In gelato it acts almost purely as a fat source, contributing richness and body without adding sugars, milk solids or antifreeze power. 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 +17% fat, +16% solids, adjust to compensate.
Swap ~1:1, then +18% fat, +17% solids, adjust to compensate.
Swap ~1:1, then +18% fat, +17% solids, adjust to compensate.
Swap ~1:1, then +18% fat, +17% solids, adjust to compensate.
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