Cake or cupcake, banana
See how Cake or cupcake, banana affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cake or cupcake, banana is made up of 25.4% water, 17.5% fat, 39.6% sugars, and 0% alcohol.
Water | 25.4% |
Fat | 17.5% |
Sugars | 39.6% |
Alcohol | 0% |
Total solids
74.6%
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)
47.6%
Similar to 47.6 g of sucrose dissolved in 100g of water
Sweetness
Cake or cupcake, banana is 39.6% as sweet as table sugar.
Relative sweetness
(Also known as POD)
39.6%
Nutrition
Cake or cupcake, banana has 379 kcal per 100g.
| Calories | 379 kcal |
| Total fat | 17.5 g |
| Saturated fat | 3.2 g |
| Trans fat | 0 g |
| Carbohydrates | 53.1 g |
| Sugars | 39.6 g |
| Fiber | 1 g |
| Protein | 2.5 g |