Breading or batter as ingredient in food
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Breading or batter as ingredient in food is made up of 50.6% water, 1.6% fat, 0.7% sugars, and 0% alcohol.
| Water | 50.6% |
| Fat | 1.63% |
| Sugars | 0.67% |
| Alcohol | 0% |
Total solids
49.4%
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)
4.4%
Similar to 4.4 g of sucrose dissolved in 100g of water
Sweetness
Breading or batter as ingredient in food is 0.67% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.67%
Nutrition
Breading or batter as ingredient in food has 201 kcal per 100g. These calories are derived from 0.7 g of sugars, 1.6 g of fat, 40.1 g of carbohydrates, and 6.6 g of protein.
| Energy | 201 kcal |
| Fat | 1.6 g |
| Carbohydrates | 40.1 g |
| Sugars | 0.7 g |
| Fiber | 1.6 g |
| Protein | 6.6 g |