Cereal or granola bar, high fiber, coated with non-chocolate yogurt coating
See how Cereal or granola bar, high fiber, coated with non-chocolate yogurt coating affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cereal or granola bar, high fiber, coated with non-chocolate yogurt coating is made up of 12% water, 10% fat, 25% sugars, and 0% alcohol.
Water | 12% |
Fat | 10% |
Sugars | 25% |
Alcohol | 0% |
Total solids
88%
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)
31.8%
Similar to 31.8 g of sucrose dissolved in 100g of water
Sweetness
Cereal or granola bar, high fiber, coated with non-chocolate yogurt coating is 25% as sweet as table sugar.
Relative sweetness
(Also known as POD)
25%
Nutrition
Cereal or granola bar, high fiber, coated with non-chocolate yogurt coating has 389 kcal per 100g.
| Calories | 389 kcal |
| Total fat | 10 g |
| Saturated fat | 3.4 g |
| Trans fat | 0 g |
| Carbohydrates | 69.8 g |
| Sugars | 25 g |
| Fiber | 22.5 g |
| Protein | 5 g |