Bacon fat
See how Bacon fat affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Bacon fat is made up of 10% water, 90% fat, 0% sugars, and 0% alcohol.
Water | 10% |
Fat | 90% |
Sugars | 0% |
Alcohol | 0% |
Total solids
90%
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)
0%
Similar to 0 g of sucrose dissolved in 100g of water
Sweetness
Bacon fat is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Bacon fat has 0 kcal per 100g.
| Calories | 0 kcal |
| Total fat | 90 g |
| Saturated fat | 5 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |