Dairy & Eggs
Whole Egg in gelato
Whole egg is a natural custard-base ingredient that supplies fat, protein, and yolk phospholipids (lecithin) to gelato. It adds body, a rich flavor, and acts as an emulsifier, but contributes no sugar and therefore no sweetening or antifreezing power.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 24% |
| Water | 76% |
| Sugars | 0% |
| Fat | 10% |
| MSNF | 0% |
| Protein | 12.6% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: Roughly 3-8% of the mix in custard-style gelato (Goff cites ~6% for custard bases); whole egg is often used at 3-6%.
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Open the balancerHow to use it in gelato
Whole egg is used in cooked custard ('crema') bases. Its ~10% fat and yolk lecithin promote fat destabilization, giving a smoother, denser, well-emulsified texture with good meltdown resistance, while egg-white protein aids aeration. Because whole egg contains essentially no sugar, its PAC (anti-freezing power) and POD (sweetening power) are both zero: it does not lower the freezing point or add sweetness. It works purely by raising total solids and by emulsification/protein structure. The mix must be heated (pasteurized) so the proteins coagulate and thicken; overuse of the white can dry or toughen the body, and egg imparts a distinct flavor.
Origin & background
The egg custard base descends from the French creme anglaise tradition and defines Italian 'gelato alla crema' and American French-style ice cream. Egg content is even codified in law: the US FDA standard of identity (21 CFR 135.110) reserves the label 'French ice cream' or 'custard ice cream' for products containing at least 1.4% egg yolk solids.
Frequently asked questions
Sources
- https://www.nutritionvalue.org/Egg,_fresh,_raw,_whole_nutritional_value.html (USDA FoodData Central, FDC ID 171287: water 76.2, protein 12.6, fat 9.5, carb 0.7, ash 1.1 per 100g)
- https://index-glycemique.fr/ciqual/oeuf-cru-composition-calories-vitamines-ciqual-2017/ (ANSES CIQUAL 2017 French national food table, oeuf cru: water 76.3, protein 12.7, lipid 9.83 per 100g)
- https://pmc.ncbi.nlm.nih.gov/articles/PMC6470839/ (Rehault-Godbert et al., Nutrients 2019, peer-reviewed review: whole egg water 76.1%, protein 12.6%, fat 9.5%, carb 0.7%, ash 1.1%)
- https://www.idfa.org/wordpress/wp-content/uploads/2020/03/h-_douglas_goff_-_ice_cream_structure_and_its_practical_implications_for_product_performance_and_clean-label_formulations.pdf (H. Douglas Goff, effect of egg yolks/whole eggs on ice cream structure and emulsification)