Maple Syrup
See how Maple Syrup affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Created by another user
You can duplicate this ingredient to make edits and use in your own recipes.
Composition
Maple Syrup is made up of 32% water, 0% fat, 60% sugars, and 0% alcohol.
Water | 32% |
Fat | 0% |
Sugars | 60% |
Alcohol | 0% |
Total solids
68%
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
Maple Syrup is 60% as sweet as table sugar.
Relative sweetness
(Also known as POD)
60%
Nutrition
Maple Syrup has 260 kcal per 100g.
| Calories | 260 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 100 g |
| Sugars | 60 g |
| Fiber | 0 g |
| Protein | 0 g |