Tagatose
See how Tagatose affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Tagatose is made up of 0% water, 0% fat, 0% sugars, and 0% alcohol.
Water | 0% |
Fat | 0% |
Sugars | 0% |
Alcohol | 0% |
Total solids
100%
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)
190%
Similar to 190 g of sucrose dissolved in 100g of water
Sweetness
Tagatose is 90% as sweet as table sugar.
Relative sweetness
(Also known as POD)
90%
Nutrition
Tagatose has 150 kcal per 100g.
| Calories | 150 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 100 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |