Peruvian beans, from dried
See how Peruvian beans, from dried affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Peruvian beans, from dried is made up of 58.5% water, 7.5% fat, 0.3% sugars, and 0% alcohol.
Water | 58.5% |
Fat | 7.51% |
Sugars | 0.32% |
Alcohol | 0% |
Total solids
41.5%
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)
6.6%
Similar to 6.6 g of sucrose dissolved in 100g of water
Sweetness
Peruvian beans, from dried is 0.32% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.32%
Nutrition
Peruvian beans, from dried has 192 kcal per 100g.
| Calories | 192 kcal |
| Total fat | 7.5 g |
| Saturated fat | 1.1 g |
| Trans fat | 0 g |
| Carbohydrates | 23.5 g |
| Sugars | 0.3 g |
| Fiber | 9.7 g |
| Protein | 8.5 g |