Dessert dip
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Dessert dip is made up of 55.6% water, 15% fat, 22.2% sugars, and 0% alcohol.
| Water | 55.6% |
| Fat | 15% |
| Sugars | 22.2% |
| Alcohol | 0% |
Total solids
44.4%
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)
24.8%
Similar to 24.8 g of sucrose dissolved in 100g of water
Sweetness
Dessert dip is 22.2% as sweet as table sugar.
Relative sweetness
(Also known as POD)
22.2%
Nutrition
Dessert dip has 249 kcal per 100g. These calories are derived from 22.2 g of sugars, 15 g of fat, 22.5 g of carbohydrates, and 6 g of protein.
| Energy | 249 kcal |
| Fat | 15 g |
| Carbohydrates | 22.5 g |
| Sugars | 22.2 g |
| Fiber | 0 g |
| Protein | 6 g |