Stabilizers & Fibers
Pasteurized Egg Yolk in gelato
Pasteurized egg yolk is a liquid emulsifier for custard-style (crema) gelato, delivering ~45% solids that are roughly 60% fat and rich in natural lecithin. It binds water and fat for a smoother, denser, more stable emulsion rather than sweetening or lowering the freezing point.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 45% |
| Water | 55% |
| Sugars | 1% |
| Fat | 27% |
| MSNF | 0% |
| Protein | 16% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 1 |
Typical use: Roughly 0.5-4% of the total mix by weight; classic crema bases use about 2-4%, while lean fior-di-latte or fruit gelato often uses little or none.
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Open the balancerHow to use it in gelato
Add pasteurized egg yolk to enrich texture and improve emulsion stability, warmth of mouthfeel and resistance to melting; it is the defining ingredient of crema/custard-style gelato. Its POD is effectively 0 and its PAC is near 1, so it barely moves your sugar or freezing-point balance, treat it mainly as added fat plus a strong natural emulsifier. Because it contributes fat (~27 g/100 g) and other solids, recalculate total fat and total solids when you add it, and consider trimming added emulsifier/stabilizer since the lecithin does similar work. Cook or use pasteurized yolk for food safety and to develop body.
Origin & background
Egg-yolk custard bases descend from the French crème anglaise tradition, and yolk remains the classic natural emulsifier of Italian crema gelato. The American Egg Board notes that the yolk makes up about 30-33% of a whole egg's liquid weight yet carries essentially all of the egg's fat, which is why a small dose adds so much richness. Its emulsifying power comes from phospholipids (lecithin), about 10% of yolk solids.
Frequently asked questions
Sources
- USDA FoodData Central — Egg, yolk, raw, fresh (FDC ID 172184 / SR Legacy 01125): https://fdc.nal.usda.gov/food-details/172184/nutrients
- American Egg Board — Egg Yolk Types / Egg Products and Specifications: https://www.incredibleegg.org/professionals/manufacturers/technical-resources/egg-products-and-specifications/egg-yolk-types/
- BAKERpedia — Egg Yolk (composition, ~48-52% total solids): https://bakerpedia.com/ingredients/egg-yolk/
- Goff & Hartel, 'Ice Cream' (7th ed.) — egg yolk as natural emulsifier via lecithin/phospholipids