Cake or cupcake, gluten free
See how Cake or cupcake, gluten free affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cake or cupcake, gluten free is made up of 26.7% water, 29.4% fat, 34% sugars, and 0% alcohol.
Water | 26.7% |
Fat | 29.4% |
Sugars | 34% |
Alcohol | 0% |
Total solids
73.3%
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)
37.4%
Similar to 37.4 g of sucrose dissolved in 100g of water
Sweetness
Cake or cupcake, gluten free is 34% as sweet as table sugar.
Relative sweetness
(Also known as POD)
34%
Nutrition
Cake or cupcake, gluten free has 410 kcal per 100g.
| Calories | 410 kcal |
| Total fat | 29.4 g |
| Saturated fat | 16.2 g |
| Trans fat | 0 g |
| Carbohydrates | 37.9 g |
| Sugars | 34 g |
| Fiber | 2.4 g |
| Protein | 4.9 g |