Cheese spread, pressurized can
See how Cheese spread, pressurized can affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cheese spread, pressurized can is made up of 47.6% water, 21.2% fat, 7.3% sugars, and 0% alcohol.
Water | 47.6% |
Fat | 21.2% |
Sugars | 7.32% |
Lactose | 7.32% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
52.4%
MSNF
31.2%
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)
53.8%
Similar to 53.8 g of sucrose dissolved in 100g of water
Sweetness
Cheese spread, pressurized can is 1.17% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.17%
Nutrition
Cheese spread, pressurized can has 290 kcal per 100g.
| Calories | 290 kcal |
| Total fat | 21.2 g |
| Saturated fat | 13.3 g |
| Trans fat | 0 g |
| Carbohydrates | 8.7 g |
| Sugars | 7.3 g |
| Fiber | 0 g |
| Protein | 16.4 g |