Yogurt, NS as to type of milk or flavor
See how Yogurt, NS as to type of milk or flavor affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Yogurt, NS as to type of milk or flavor is made up of 77.4% water, 1.3% fat, 12.8% sugars, and 0% alcohol.
Water | 77.4% |
Fat | 1.34% |
Sugars | 12.8% |
Lactose | 12.8% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
22.6%
MSNF
21.3%
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)
14.7%
Similar to 14.7 g of sucrose dissolved in 100g of water
Sweetness
Yogurt, NS as to type of milk or flavor is 2.05% as sweet as table sugar.
Relative sweetness
(Also known as POD)
2.05%
Nutrition
Yogurt, NS as to type of milk or flavor has 93 kcal per 100g.
| Calories | 93 kcal |
| Total fat | 1.3 g |
| Saturated fat | 0.9 g |
| Trans fat | 0 g |
| Carbohydrates | 15.7 g |
| Sugars | 12.8 g |
| Fiber | 0.2 g |
| Protein | 4.6 g |