Jam or jelly, reduced sugar
See how Jam or jelly, reduced sugar affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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.
| Calories | 151 kcal |
| Total fat | 0.1 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 37.6 g |
| Sugars | 29.4 g |
| Fiber | 1.5 g |
| Protein | 0 g |