Jam or jelly, NFS
See how Jam or jelly, NFS affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Jam or jelly, NFS is made up of 32.5% water, 0% fat, 49.2% sugars, and 0% alcohol.
Water | 32.5% |
Fat | 0.03% |
Sugars | 49.2% |
Alcohol | 0% |
Total solids
67.5%
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)
49.9%
Similar to 49.9 g of sucrose dissolved in 100g of water
Sweetness
Jam or jelly, NFS is 49.2% as sweet as table sugar.
Relative sweetness
(Also known as POD)
49.2%
Nutrition
Jam or jelly, NFS has 261 kcal per 100g.
| Calories | 261 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 67.1 g |
| Sugars | 49.2 g |
| Fiber | 1 g |
| Protein | 0.2 g |