Grenadin
See how Grenadin affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Grenadin is made up of 38% water, 0% fat, 62% sugars, and 0% alcohol.
Water | 38% |
Fat | 0% |
Sugars | 62% |
Alcohol | 0% |
Total solids
62%
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
Grenadin is 1 times as sweet as table sugar.
Relative sweetness
(Also known as POD)
100%
Nutrition
Grenadin has 248 kcal per 100g.
| Calories | 248 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 62 g |
| Sugars | 62 g |
| Fiber | 0 g |
| Protein | 0 g |