Atole de avena
See how Atole de avena affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Atole de avena is made up of 80.8% water, 1.6% fat, 14% sugars, and 0% alcohol.
Water | 80.8% |
Fat | 1.58% |
Sugars | 14% |
Alcohol | 0% |
Total solids
19.2%
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)
14.5%
Similar to 14.5 g of sucrose dissolved in 100g of water
Sweetness
Atole de avena is 14% as sweet as table sugar.
Relative sweetness
(Also known as POD)
14%
Nutrition
Atole de avena has 83 kcal per 100g.
| Calories | 83 kcal |
| Total fat | 1.6 g |
| Saturated fat | 0.8 g |
| Trans fat | 0 g |
| Carbohydrates | 15.5 g |
| Sugars | 14 g |
| Fiber | 0.2 g |
| Protein | 1.7 g |