Allulose Syrup
See how Allulose Syrup affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Allulose Syrup is made up of 33% water, 0% fat, 66.2% sugars, and 0% alcohol.
Water | 33% |
Fat | 0% |
Sugars | 66.2% |
Alcohol | 0% |
Total solids
67%
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)
190%
Similar to 190 g of sucrose dissolved in 100g of water
Sweetness
Allulose Syrup is 46% as sweet as table sugar.
Relative sweetness
(Also known as POD)
46%
Nutrition
Allulose Syrup has 400 kcal per 100g.
| Calories | 400 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 66.2 g |
| Sugars | 66.2 g |
| Fiber | 0 g |
| Protein | 0 g |