Cookie, brownie, reduced fat, NS as to icing
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Cookie, brownie, reduced fat, NS as to icing is made up of 24.8% water, 9.7% fat, 38.7% sugars, and 0% alcohol.
| Water | 24.8% |
| Fat | 9.68% |
| Sugars | 38.7% |
| Alcohol | 0% |
Total solids
75.2%
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)
43.1%
Similar to 43.1 g of sucrose dissolved in 100g of water
Sweetness
Cookie, brownie, reduced fat, NS as to icing is 38.7% as sweet as table sugar.
Relative sweetness
(Also known as POD)
38.7%
Nutrition
Cookie, brownie, reduced fat, NS as to icing has 345 kcal per 100g. These calories are derived from 38.7 g of sugars, 9.7 g of fat, 61.6 g of carbohydrates, and 2.8 g of protein.
| Energy | 345 kcal |
| Fat | 9.7 g |
| Carbohydrates | 61.6 g |
| Sugars | 38.7 g |
| Fiber | 11.1 g |
| Protein | 2.8 g |