Yogurt parfait, with fruit
See how Yogurt parfait, with fruit affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Yogurt parfait, with fruit is made up of 75.7% water, 2.2% fat, 10.4% sugars, and 0% alcohol.
Water | 75.7% |
Fat | 2.18% |
Sugars | 10.4% |
Lactose | 10.4% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
24.3%
MSNF
22.1%
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)
11.7%
Similar to 11.7 g of sucrose dissolved in 100g of water
Sweetness
Yogurt parfait, with fruit is 1.66% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.66%
Nutrition
Yogurt parfait, with fruit has 104 kcal per 100g.
| Calories | 104 kcal |
| Total fat | 2.2 g |
| Saturated fat | 0.6 g |
| Trans fat | 0 g |
| Carbohydrates | 16.1 g |
| Sugars | 10.4 g |
| Fiber | 1.3 g |
| Protein | 5.3 g |