Yogurt, liquid
See how Yogurt, liquid affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Yogurt, liquid is made up of 81.9% water, 1.1% fat, 10.3% sugars, and 0% alcohol.
Water | 81.9% |
Fat | 1.07% |
Sugars | 10.3% |
Lactose | 10.3% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
18.1%
MSNF
17%
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)
11.8%
Similar to 11.8 g of sucrose dissolved in 100g of water
Sweetness
Yogurt, liquid is 1.65% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.65%
Nutrition
Yogurt, liquid has 74 kcal per 100g.
| Calories | 74 kcal |
| Total fat | 1.1 g |
| Saturated fat | 0.7 g |
| Trans fat | 0 g |
| Carbohydrates | 12.6 g |
| Sugars | 10.3 g |
| Fiber | 0.1 g |
| Protein | 3.7 g |