Mascarpone, 39%
See how Mascarpone, 39% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Mascarpone, 39% is made up of 43.6% water, 40% fat, 5.5% sugars, and 0% alcohol.
Water | 43.6% |
Fat | 40% |
Sugars | 5.5% |
Lactose | 5.5% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
56.4%
MSNF
16.4%
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)
5.5%
Similar to 5.5 g of sucrose dissolved in 100g of water
Sweetness
Mascarpone, 39% is 0.9% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.9%
Nutrition
Mascarpone, 39% has 420 kcal per 100g.
| Calories | 420 kcal |
| Total fat | 40 g |
| Saturated fat | 25.5 g |
| Trans fat | 0.9 g |
| Carbohydrates | 12.7 g |
| Sugars | 5.5 g |
| Fiber | 0 g |
| Protein | 3.6 g |