How to Replace Egg Yolk in Gelato? Research Findings on Whey Protein Isolate
Is it possible to replace egg yolk in gelato production without compromising quality? This article analyzes the impact of whey protein isolate (WPI) on the structure, stability, and color of vanilla gelato. The results show that WPI can effectively substitute egg yolk, improving hardness, melting resistance, and overall stability of the ice cream mixture. This is a promising solution for gelato shops looking for a cheaper and more flexible alternative.
Can egg yolk be replaced in gelato without negatively affecting its quality? This study explores the impact of whey protein isolate (WPI) on the texture, stability, and color of vanilla gelato.
For years, egg yolk has played a key role as an emulsifier, giving gelato the right creaminess and structure. However, its cost, cholesterol content, and the risk of imparting an unwanted eggy flavor lead producers to seek alternatives. WPI, widely used in the food industry, offers excellent gelling, emulsifying, and stabilizing properties, making it a viable substitute.
In the experiment, nine gelato variations were analyzed, each with different levels of egg yolk substitution by WPI. Tests revealed that increasing WPI levels resulted in firmer gelato, which could be an advantage or a drawback, depending on the producer's goals. Gelato with more whey protein also exhibited better melting stability, meaning it retained its consistency longer at serving temperatures.
Interestingly, the recipe modification had no major impact on gelato color, although 9% egg yolk gelato was slightly more yellow than the 4.5% version.
What are the key takeaways? Replacing egg yolk with WPI can be an effective and cost-efficient alternative, enhancing gelato stability without requiring artificial stabilizers. This discovery is particularly useful for gelato shops looking to optimize costs and adjust recipes flexibly. It's worth noting that such modifications can be made using intelligent tools, like our application, which automatically adjusts sweetness, plasticity, and stability, as well as calculates calories and generates allergen labels.