Madagascar bourbon vanilla extract
See how Madagascar bourbon vanilla extract affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Madagascar bourbon vanilla extract is made up of 65% water, 0% fat, 0% sugars, and 35% alcohol.
Water | 65% |
Fat | 0% |
Sugars | 0% |
Alcohol | 35% |
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)
259%
Similar to 259 g of sucrose dissolved in 100g of water
Sweetness
Madagascar bourbon vanilla extract is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Madagascar bourbon vanilla extract has 245 kcal per 100g.
| Calories | 245 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 |