Double cream, 50% milkfat
See how Double cream, 50% milkfat affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Double cream, 50% milkfat is made up of 46.4% water, 50.5% fat, 1.6% sugars, and 0% alcohol.
Water | 46.4% |
Fat | 50.5% |
Sugars | 1.6% |
Lactose | 1.6% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
53.6%
MSNF
3.1%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
1.6%
Similar to 1.6 g of sucrose dissolved in 100g of water
Sweetness
Double cream, 50% milkfat is 0.26% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.26%
Nutrition
Double cream, 50% milkfat has 445 kcal per 100g.
| Calories | 445 kcal |
| Total fat | 50.5 g |
| Saturated fat | 33 g |
| Trans fat | 0 g |
| Carbohydrates | 1.6 g |
| Sugars | 1.6 g |
| Fiber | 0 g |
| Protein | 1.5 g |