Jam or jelly, reduced sugar
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Jam or jelly, reduced sugar is made up of 62% water, 0.1% fat, 29.4% sugars, and 0% alcohol.
| Water | 62% |
| Fat | 0.1% |
| Sugars | 29.4% |
| Alcohol | 0% |
Total solids
38%
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)
29.4%
Similar to 29.4 g of sucrose dissolved in 100g of water
Sweetness
Jam or jelly, reduced sugar is 29.4% as sweet as table sugar.
Relative sweetness
(Also known as POD)
29.4%
Nutrition
Jam or jelly, reduced sugar has 151 kcal per 100g. These calories are derived from 29.4 g of sugars, 0.1 g of fat, and 37.6 g of carbohydrates.
| Energy | 151 kcal |
| Fat | 0.1 g |
| Carbohydrates | 37.6 g |
| Sugars | 29.4 g |
| Fiber | 1.5 g |
| Protein | 0 g |