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. If you're out of margarine 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 +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.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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