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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
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.
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