Glucose siroop
See how Glucose siroop affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Glucose siroop is made up of 30% water, 0% fat, 70% sugars, and 0% alcohol.
Water | 30% |
Fat | 0% |
Sugars | 70% |
Alcohol | 0% |
Total solids
70%
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)
100%
Similar to 100 g of sucrose dissolved in 100g of water
Sweetness
Glucose siroop is 70% as sweet as table sugar.
Relative sweetness
(Also known as POD)
70%
Nutrition
Glucose siroop has 280 kcal per 100g.
| Calories | 280 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 70 g |
| Sugars | 70 g |
| Fiber | 0 g |
| Protein | 0 g |