Hard seltzer
See how Hard seltzer affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Hard seltzer is made up of 96.1% water, 0% fat, 0% sugars, and 3.2% alcohol.
Water | 96.1% |
Fat | 0% |
Sugars | 0% |
Alcohol | 3.2% |
Total solids
0.7%
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)
24.2%
Similar to 24.2 g of sucrose dissolved in 100g of water
Sweetness
Hard seltzer is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Hard seltzer has 24 kcal per 100g.
| Calories | 24 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 0.6 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 0.1 g |