Cream 30%
See how Cream 30% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Cream 30% is made up of 62.8% water, 30% fat, 3.3% sugars, and 0% alcohol.
Water | 62.8% |
Fat | 30% |
Sugars | 3.3% |
Lactose | 3.3% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
37.2%
MSNF
7.2%
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)
3.3%
Similar to 3.3 g of sucrose dissolved in 100g of water
Sweetness
Cream 30% is 0.5% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.5%
Nutrition
Cream 30% has 290 kcal per 100g.
| Calories | 290 kcal |
| Total fat | 30 g |
| Saturated fat | 19.5 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 3.3 g |
| Fiber | 0 g |
| Protein | 2.7 g |