Fats & Oils
Substitutes for 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. If you're out of vegetable fat 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 expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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