Cream (40%)
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
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Composition
Cream (40%) is made up of 54.8% water, 40% fat, 2.9% sugars, and 0% alcohol.
Water | 54.8% |
Fat | 40% |
Sugars | 2.9% |
Lactose | 2.9% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
45.2%
MSNF
5.2%
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%
Similar to 3 g of sucrose dissolved in 100g of water
Sweetness
Cream (40%) is 0.5% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.5%
Nutrition
Cream (40%) has 380 kcal per 100g.
| Calories | 380 kcal |
| Total fat | 40 g |
| Saturated fat | 26 g |
| Trans fat | 0 g |
| Carbohydrates | 2.9 g |
| Sugars | 2.9 g |
| Fiber | 0 g |
| Protein | 2.2 g |