Topping, chocolate
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Topping, chocolate is made up of 21.8% water, 8.9% fat, 34.8% sugars, and 0% alcohol.
| Water | 21.8% |
| Fat | 8.9% |
| Sugars | 34.8% |
| Alcohol | 0% |
Total solids
78.2%
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)
40%
Similar to 40 g of sucrose dissolved in 100g of water
Sweetness
Topping, chocolate is 34.8% as sweet as table sugar.
Relative sweetness
(Also known as POD)
34.8%
Nutrition
Topping, chocolate has 350 kcal per 100g. These calories are derived from 34.8 g of sugars, 8.9 g of fat, 62.9 g of carbohydrates, and 4.6 g of protein.
| Energy | 350 kcal |
| Fat | 8.9 g |
| Carbohydrates | 62.9 g |
| Sugars | 34.8 g |
| Fiber | 2.8 g |
| Protein | 4.6 g |