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