Topping, chocolate
See how Topping, chocolate affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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)
44.7%
Similar to 44.7 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.
| Calories | 350 kcal |
| Total fat | 8.9 g |
| Saturated fat | 4 g |
| Trans fat | 0 g |
| Carbohydrates | 62.9 g |
| Sugars | 34.8 g |
| Fiber | 2.8 g |
| Protein | 4.6 g |