Biscuit
See how Biscuit affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Biscuit is made up of 1.7% water, 14% fat, 22% sugars, and 0% alcohol.
Water | 1.7% |
Fat | 14% |
Sugars | 22% |
Alcohol | 0% |
Total solids
98.3%
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)
26.5%
Similar to 26.5 g of sucrose dissolved in 100g of water
Sweetness
Biscuit is 22% as sweet as table sugar.
Relative sweetness
(Also known as POD)
22%
Nutrition
Biscuit has 460 kcal per 100g.
| Calories | 460 kcal |
| Total fat | 14 g |
| Saturated fat | 4 g |
| Trans fat | 0 g |
| Carbohydrates | 76.5 g |
| Sugars | 22 g |
| Fiber | 0 g |
| Protein | 7 g |