Cheese, Provolone
See how Cheese, Provolone affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cheese, Provolone is made up of 42.3% water, 28.1% fat, 0.6% sugars, and 0% alcohol.
Water | 42.3% |
Fat | 28.1% |
Sugars | 0.56% |
Lactose | 0.56% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
57.7%
MSNF
29.6%
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)
17.8%
Similar to 17.8 g of sucrose dissolved in 100g of water
Sweetness
Cheese, Provolone is 0.09% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.09%
Nutrition
Cheese, Provolone has 357 kcal per 100g.
| Calories | 357 kcal |
| Total fat | 28.1 g |
| Saturated fat | 16.2 g |
| Trans fat | 0 g |
| Carbohydrates | 2.5 g |
| Sugars | 0.6 g |
| Fiber | 0 g |
| Protein | 23.4 g |