Doughnut, yeast type, with chocolate icing
See how Doughnut, yeast type, with chocolate icing affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Doughnut, yeast type, with chocolate icing is made up of 21% water, 21.7% fat, 29.7% sugars, and 0% alcohol.
Water | 21% |
Fat | 21.7% |
Sugars | 29.7% |
Alcohol | 0% |
Total solids
79%
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)
38%
Similar to 38 g of sucrose dissolved in 100g of water
Sweetness
Doughnut, yeast type, with chocolate icing is 29.7% as sweet as table sugar.
Relative sweetness
(Also known as POD)
29.7%
Nutrition
Doughnut, yeast type, with chocolate icing has 416 kcal per 100g.
| Calories | 416 kcal |
| Total fat | 21.7 g |
| Saturated fat | 8.7 g |
| Trans fat | 0 g |
| Carbohydrates | 51 g |
| Sugars | 29.7 g |
| Fiber | 1.9 g |
| Protein | 5.1 g |