Cereal or granola bar, oats, nuts, coated with non-chocolate coating
See how Cereal or granola bar, oats, nuts, coated with non-chocolate coating affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cereal or granola bar, oats, nuts, coated with non-chocolate coating is made up of 8.7% water, 20% fat, 34% sugars, and 0% alcohol.
Water | 8.74% |
Fat | 20% |
Sugars | 34% |
Alcohol | 0% |
Total solids
91.3%
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)
48%
Similar to 48 g of sucrose dissolved in 100g of water
Sweetness
Cereal or granola bar, oats, nuts, coated with non-chocolate coating is 34% as sweet as table sugar.
Relative sweetness
(Also known as POD)
34%
Nutrition
Cereal or granola bar, oats, nuts, coated with non-chocolate coating has 455 kcal per 100g.
| Calories | 455 kcal |
| Total fat | 20 g |
| Saturated fat | 5.7 g |
| Trans fat | 0 g |
| Carbohydrates | 60.1 g |
| Sugars | 34 g |
| Fiber | 4.3 g |
| Protein | 8.6 g |