Stabilizers & Fibers
Substitutes for 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. If you're out of pasteurized egg yolk 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 -26% fat, +40% solids — adjust to compensate.
Swap ~1:1, then -26% fat, +41% solids — adjust to compensate.
Swap ~1:1, then -27% fat, +42% solids — adjust to compensate.
Swap ~1:1, then -26% fat, +43% solids — adjust to compensate.
Swap ~1:1, then -27% fat, +42% solids — adjust to compensate.
Test the swap before you make it
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