Inulin - IN BASE
See how Inulin - IN BASE affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Inulin - IN BASE is made up of 0% water, 0% fat, 7.7% sugars, and 0% alcohol.
Water | 0% |
Fat | 0% |
Sugars | 7.7% |
Alcohol | 0% |
Total solids
100%
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)
65%
Similar to 65 g of sucrose dissolved in 100g of water
Sweetness
Inulin - IN BASE is 10% as sweet as table sugar.
Relative sweetness
(Also known as POD)
10%
Nutrition
Inulin - IN BASE has 207 kcal per 100g.
| Calories | 207 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 95.8 g |
| Sugars | 7.7 g |
| Fiber | 88 g |
| Protein | 0 g |