Stabilizers & Fibers
Substitutes for Mono- and Diglycerides in gelato
Mono- and diglycerides of fatty acids (E471) are the dominant emulsifier in commercial ice cream and gelato. They are anhydrous glycerides that displace milk proteins from the fat-globule surface, promoting the partial coalescence that builds a stable fat network and a creamy, dry, shape-retaining texture. If you're out of mono- and diglycerides 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 expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then -9% solids — adjust to compensate.
Swap ~1:1, then -10% solids — adjust to compensate.
Test the swap before you make it
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