Yogurt, low fat milk, fruit
See how Yogurt, low fat milk, fruit affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Yogurt, low fat milk, fruit 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, low fat milk, fruit is 2.05% as sweet as table sugar.
Relative sweetness
(Also known as POD)
2.05%
Nutrition
Yogurt, low fat milk, fruit 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 |