Egg, whole, dried
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Egg, whole, dried is made up of 4.1% water, 39.8% fat, 0% sugars, and 0% alcohol.
| Water | 4.07% |
| Fat | 39.8% |
| Sugars | 0% |
| Alcohol | 0% |
Total solids
95.9%
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)
7.3%
Similar to 7.3 g of sucrose dissolved in 100g of water
Sweetness
Egg, whole, dried is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Egg, whole, dried has 575 kcal per 100g. These calories are derived from 39.8 g of fat, 1.9 g of carbohydrates, and 48.1 g of protein.
| Energy | 575 kcal |
| Fat | 39.8 g |
| Carbohydrates | 1.9 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 48.1 g |