Fresh cream, 35% fat
See how Fresh cream, 35% fat affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Fresh cream, 35% fat is made up of 59.9% water, 35% fat, 2.9% sugars, and 0% alcohol.
Water | 59.9% |
Fat | 35% |
Sugars | 2.9% |
Lactose | 2.9% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
40.1%
MSNF
5.1%
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)
3.7%
Similar to 3.7 g of sucrose dissolved in 100g of water
Sweetness
Fresh cream, 35% fat is 0.46% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.46%
Nutrition
Fresh cream, 35% fat has 334 kcal per 100g.
| Calories | 334 kcal |
| Total fat | 35 g |
| Saturated fat | 23 g |
| Trans fat | 0 g |
| Carbohydrates | 2.9 g |
| Sugars | 2.9 g |
| Fiber | 0 g |
| Protein | 1.9 g |