Liquor - 40%
See how Liquor - 40% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Liquor - 40% is made up of 60% water, 0% fat, 0% sugars, and 40% alcohol.
Water | 60% |
Fat | 0% |
Sugars | 0% |
Alcohol | 40% |
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)
296%
Similar to 296 g of sucrose dissolved in 100g of water
Sweetness
Liquor - 40% is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Liquor - 40% has 280 kcal per 100g.
| Calories | 280 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 |