Cream, heavy - IN BASE
See how Cream, heavy - IN BASE affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Cream, heavy - IN BASE is made up of 58.1% water, 35.6% fat, 0% sugars, and 0% alcohol.
Water | 58.1% |
Fat | 35.6% |
Sugars | 0% |
Lactose | 0% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
41.9%
MSNF
6.3%
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)
0.3%
Similar to 0.3 g of sucrose dissolved in 100g of water
Sweetness
Cream, heavy - IN BASE is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Cream, heavy - IN BASE has 336 kcal per 100g.
| Calories | 336 kcal |
| Total fat | 35.6 g |
| Saturated fat | 20.4 g |
| Trans fat | 0 g |
| Carbohydrates | 3.8 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 2 g |