Stabilizers & Fibers
Substitutes for Soy Lecithin in gelato
Soy lecithin is a soybean-derived emulsifier composed almost entirely of phospholipids and residual soybean oil. In gelato it destabilizes fat and stabilizes the water/fat interface, promoting a smoother, drier, more emulsified body without contributing sweetness or affecting the freezing point. If you're out of soy lecithin 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 -97% fat — adjust to compensate.
Swap ~1:1, then -97% fat — adjust to compensate.
Swap ~1:1, then -97% fat — adjust to compensate.
Swap ~1:1, then -97% fat — adjust to compensate.
Swap ~1:1, then -96% fat, -9% solids — adjust to compensate.
Test the swap before you make it
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