French or Catalina dressing, light
See how French or Catalina dressing, light affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
French or Catalina dressing, light is made up of 54.3% water, 11.5% fat, 16.9% sugars, and 0% alcohol.
Water | 54.3% |
Fat | 11.5% |
Sugars | 16.9% |
Alcohol | 0% |
Total solids
45.7%
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)
41%
Similar to 41 g of sucrose dissolved in 100g of water
Sweetness
French or Catalina dressing, light is 16.9% as sweet as table sugar.
Relative sweetness
(Also known as POD)
16.9%
Nutrition
French or Catalina dressing, light has 222 kcal per 100g.
| Calories | 222 kcal |
| Total fat | 11.5 g |
| Saturated fat | 0.8 g |
| Trans fat | 0 g |
| Carbohydrates | 31.2 g |
| Sugars | 16.9 g |
| Fiber | 1.5 g |
| Protein | 0.6 g |