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