Gelatin dessert
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Gelatin dessert is made up of 84.4% water, 0% fat, 13.5% sugars, and 0% alcohol.
| Water | 84.4% |
| Fat | 0% |
| Sugars | 13.5% |
| Alcohol | 0% |
Total solids
15.6%
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)
14.6%
Similar to 14.6 g of sucrose dissolved in 100g of water
Sweetness
Gelatin dessert is 13.5% as sweet as table sugar.
Relative sweetness
(Also known as POD)
13.5%
Nutrition
Gelatin dessert has 60 kcal per 100g. These calories are derived from 13.5 g of sugars, 14.2 g of carbohydrates, and 1.2 g of protein.
| Energy | 60 kcal |
| Fat | 0 g |
| Carbohydrates | 14.2 g |
| Sugars | 13.5 g |
| Fiber | 0 g |
| Protein | 1.2 g |