Gelatin dessert
See how Gelatin dessert affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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)
15.7%
Similar to 15.7 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.
| Calories | 60 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 14.2 g |
| Sugars | 13.5 g |
| Fiber | 0 g |
| Protein | 1.2 g |