Pretzels, soft, from school lunch
See how Pretzels, soft, from school lunch affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Pretzels, soft, from school lunch is made up of 14.8% water, 3.2% fat, 0.3% sugars, and 0% alcohol.
Water | 14.8% |
Fat | 3.16% |
Sugars | 0.26% |
Alcohol | 0% |
Total solids
85.2%
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)
7.2%
Similar to 7.2 g of sucrose dissolved in 100g of water
Sweetness
Pretzels, soft, from school lunch is 0.26% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.26%
Nutrition
Pretzels, soft, from school lunch has 339 kcal per 100g.
| Calories | 339 kcal |
| Total fat | 3.2 g |
| Saturated fat | 0.7 g |
| Trans fat | 0 g |
| Carbohydrates | 70.7 g |
| Sugars | 0.3 g |
| Fiber | 3.7 g |
| Protein | 8.6 g |