Ginger root, pickled
See how Ginger root, pickled affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Ginger root, pickled is made up of 92.3% water, 0.1% fat, 0% sugars, and 0% alcohol.
Water | 92.3% |
Fat | 0.1% |
Sugars | 0% |
Alcohol | 0% |
Total solids
7.7%
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)
26%
Similar to 26 g of sucrose dissolved in 100g of water
Sweetness
Ginger root, pickled is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Ginger root, pickled has 20 kcal per 100g.
| Calories | 20 kcal |
| Total fat | 0.1 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 4.8 g |
| Sugars | 0 g |
| Fiber | 2.6 g |
| Protein | 0.3 g |