French or Catalina dressing
See how French or Catalina dressing affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
French or Catalina dressing is made up of 39.3% water, 39.1% fat, 17.4% sugars, and 0% alcohol.
Water | 39.3% |
Fat | 39.1% |
Sugars | 17.4% |
Alcohol | 0% |
Total solids
60.7%
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)
36.4%
Similar to 36.4 g of sucrose dissolved in 100g of water
Sweetness
French or Catalina dressing is 17.4% as sweet as table sugar.
Relative sweetness
(Also known as POD)
17.4%
Nutrition
French or Catalina dressing has 419 kcal per 100g.
| Calories | 419 kcal |
| Total fat | 39.1 g |
| Saturated fat | 6.1 g |
| Trans fat | 0 g |
| Carbohydrates | 19.8 g |
| Sugars | 17.4 g |
| Fiber | 2.4 g |
| Protein | 0.9 g |