Joghurt 3,5%
See how Joghurt 3,5% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Joghurt 3,5% is made up of 88.3% water, 3.5% fat, 4.6% sugars, and 0% alcohol.
Water | 88.3% |
Fat | 3.5% |
Sugars | 4.6% |
Lactose | 4.6% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
11.7%
MSNF
8.2%
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)
4.6%
Similar to 4.6 g of sucrose dissolved in 100g of water
Sweetness
Joghurt 3,5% is 0.74% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.74%
Nutrition
Joghurt 3,5% has 60 kcal per 100g.
| Calories | 60 kcal |
| Total fat | 3.5 g |
| Saturated fat | 2.3 g |
| Trans fat | 0 g |
| Carbohydrates | 4.6 g |
| Sugars | 4.6 g |
| Fiber | 0 g |
| Protein | 3.3 g |