Cream, half and half, fat free
See how Cream, half and half, fat free affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cream, half and half, fat free is made up of 86% water, 1.4% fat, 5% sugars, and 0% alcohol.
Water | 86% |
Fat | 1.4% |
Sugars | 5% |
Lactose | 5% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
14%
MSNF
12.6%
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)
7.9%
Similar to 7.9 g of sucrose dissolved in 100g of water
Sweetness
Cream, half and half, fat free is 0.8% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.8%
Nutrition
Cream, half and half, fat free has 59 kcal per 100g.
| Calories | 59 kcal |
| Total fat | 1.4 g |
| Saturated fat | 0.8 g |
| Trans fat | 0 g |
| Carbohydrates | 9 g |
| Sugars | 5 g |
| Fiber | 0 g |
| Protein | 2.6 g |