Flour, cassava
See how Flour, cassava affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Flour, cassava is made up of 10.6% water, 0.5% fat, 0% sugars, and 0% alcohol.
Water | 10.6% |
Fat | 0.49% |
Sugars | 0% |
Alcohol | 0% |
Total solids
89.4%
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)
0.4%
Similar to 0.4 g of sucrose dissolved in 100g of water
Sweetness
Flour, cassava is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Flour, cassava has 359 kcal per 100g.
| Calories | 359 kcal |
| Total fat | 0.5 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 87.3 g |
| Sugars | 0 g |
| Fiber | 4.8 g |
| Protein | 0.9 g |