Gelatin dessert with fruit
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Gelatin dessert with fruit is made up of 85.4% water, 0% fat, 12.6% sugars, and 0% alcohol.
| Water | 85.4% |
| Fat | 0.01% |
| Sugars | 12.6% |
| Alcohol | 0% |
Total solids
14.6%
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)
13.6%
Similar to 13.6 g of sucrose dissolved in 100g of water
Sweetness
Gelatin dessert with fruit is 12.6% as sweet as table sugar.
Relative sweetness
(Also known as POD)
12.6%
Nutrition
Gelatin dessert with fruit has 56 kcal per 100g. These calories are derived from 12.6 g of sugars, 0 g of fat, 13.3 g of carbohydrates, and 1.1 g of protein.
| Energy | 56 kcal |
| Fat | 0 g |
| Carbohydrates | 13.3 g |
| Sugars | 12.6 g |
| Fiber | 0.2 g |
| Protein | 1.1 g |