Icing, chocolate
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Icing, chocolate is made up of 17% water, 17.6% fat, 57.7% sugars, and 0% alcohol.
| Water | 17% |
| Fat | 17.6% |
| Sugars | 57.7% |
| Alcohol | 0% |
Total solids
83%
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)
60.5%
Similar to 60.5 g of sucrose dissolved in 100g of water
Sweetness
Icing, chocolate is 57.7% as sweet as table sugar.
Relative sweetness
(Also known as POD)
57.7%
Nutrition
Icing, chocolate has 397 kcal per 100g. These calories are derived from 57.7 g of sugars, 17.6 g of fat, 63.2 g of carbohydrates, and 1.1 g of protein.
| Energy | 397 kcal |
| Fat | 17.6 g |
| Carbohydrates | 63.2 g |
| Sugars | 57.7 g |
| Fiber | 0.9 g |
| Protein | 1.1 g |