Fruit, chocolate covered
See how Fruit, chocolate covered affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Fruit, chocolate covered is made up of 71.2% water, 6.7% fat, 15.6% sugars, and 0% alcohol.
Water | 71.2% |
Fat | 6.69% |
Sugars | 15.6% |
Alcohol | 0% |
Total solids
28.8%
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)
15.7%
Similar to 15.7 g of sucrose dissolved in 100g of water
Sweetness
Fruit, chocolate covered is 15.6% as sweet as table sugar.
Relative sweetness
(Also known as POD)
15.6%
Nutrition
Fruit, chocolate covered has 133 kcal per 100g.
| Calories | 133 kcal |
| Total fat | 6.7 g |
| Saturated fat | 3.9 g |
| Trans fat | 0 g |
| Carbohydrates | 20.1 g |
| Sugars | 15.6 g |
| Fiber | 2.7 g |
| Protein | 1.4 g |