Orange juice, 100%, with calcium added, canned, bottled or in a carton
See how Orange juice, 100%, with calcium added, canned, bottled or in a carton affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Orange juice, 100%, with calcium added, canned, bottled or in a carton is made up of 88.3% water, 0.3% fat, 8.2% sugars, and 0% alcohol.
Water | 88.3% |
Fat | 0.34% |
Sugars | 8.18% |
Alcohol | 0% |
Total solids
11.7%
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)
8.2%
Similar to 8.2 g of sucrose dissolved in 100g of water
Sweetness
Orange juice, 100%, with calcium added, canned, bottled or in a carton is 8.18% as sweet as table sugar.
Relative sweetness
(Also known as POD)
8.18%
Nutrition
Orange juice, 100%, with calcium added, canned, bottled or in a carton has 47 kcal per 100g.
| Calories | 47 kcal |
| Total fat | 0.3 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 10.2 g |
| Sugars | 8.2 g |
| Fiber | 0.3 g |
| Protein | 0.8 g |