Fats & Oils
Vegetable Fat in gelato
Vegetable fat is a purified, anhydrous plant fat (typically coconut, palm, or palm kernel, sometimes as a blend) used as a non-dairy fat source in gelato. It is essentially 100% fat with no water, sugar, protein, or milk solids.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 100% |
| Water | 0% |
| Sugars | 0% |
| Fat | 100% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: 4-8% of the total mix (targeting a finished fat content comparable to dairy gelato).
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Open the balancerHow to use it in gelato
Vegetable fat is the fat pillar in vegan and plant-based gelato, replacing cream or butter. Because it contains no sugars, it adds zero PAC and zero POD, so it does not affect the freezing point or sweetness, it only builds fat solids, richness, and body. As a fat it coats the palate, slows melt, and reduces perceived iciness. Typical dosing sits at roughly 4 to 8% of the mix to match dairy fat levels; overdosing or using high-melting fractions (palm, hydrogenated) can leave a waxy, greasy mouthfeel because they do not fully melt at body temperature. Choose coconut or fractionated blends for a cleaner melt.
Origin & background
Vegetable fats entered frozen desserts in the mid-20th century as cheaper, more stable alternatives to butterfat, and coconut and palm kernel fractions became the backbone of modern vegan and coating fats. USDA FoodData Central lists refined coconut oil at 99.06 g fat and palm oil at 100 g fat per 100 g, confirming their near-pure fat composition.
Frequently asked questions
Sources
- https://fdc.nal.usda.gov/food-details/171412/nutrients (USDA FoodData Central — Oil, coconut: 99.06 g fat, 0.03 g water, 0 g protein, 0 g carbohydrate per 100 g)
- https://fdc.nal.usda.gov/food-details/171015/nutrients (USDA FoodData Central — Oil, palm: 100 g fat, 0 g water, 0 g protein, 0 g carbohydrate per 100 g)
- https://www.icecreamscience.com/blog/vegan-ice-cream-selecting-a-non-dairy-fat (Ice Cream Science — non-dairy/vegetable fat selection for frozen desserts; refined vegetable fats are ~100% fat with no water or sugar)