Jelly
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Jelly is made up of 29.8% water, 0% fat, 51.2% sugars, and 0% alcohol.
| Water | 29.8% |
| Fat | 0.02% |
| Sugars | 51.2% |
| Alcohol | 0% |
Total solids
70.2%
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)
51.7%
Similar to 51.7 g of sucrose dissolved in 100g of water
Sweetness
Jelly is 51.2% as sweet as table sugar.
Relative sweetness
(Also known as POD)
51.2%
Nutrition
Jelly has 266 kcal per 100g. These calories are derived from 51.2 g of sugars, 0 g of fat, 70 g of carbohydrates, and 0.2 g of protein.
| Energy | 266 kcal |
| Fat | 0 g |
| Carbohydrates | 70 g |
| Sugars | 51.2 g |
| Fiber | 1 g |
| Protein | 0.2 g |