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. 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.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then -9% solids, adjust to compensate.
Swap ~1:1, then -10% solids, adjust to compensate.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer