Rice, brown and wild, cooked, fat added
See how Rice, brown and wild, cooked, fat added affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Rice, brown and wild, cooked, fat added is made up of 68.7% water, 3.2% fat, 0.3% sugars, and 0% alcohol.
Water | 68.7% |
Fat | 3.24% |
Sugars | 0.3% |
Alcohol | 0% |
Total solids
31.3%
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)
6.1%
Similar to 6.1 g of sucrose dissolved in 100g of water
Sweetness
Rice, brown and wild, cooked, fat added is 0.3% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.3%
Nutrition
Rice, brown and wild, cooked, fat added has 138 kcal per 100g.
| Calories | 138 kcal |
| Total fat | 3.2 g |
| Saturated fat | 0.5 g |
| Trans fat | 0 g |
| Carbohydrates | 24.3 g |
| Sugars | 0.3 g |
| Fiber | 1.6 g |
| Protein | 2.8 g |