Mascarpone
See how Mascarpone affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Mascarpone is made up of 52.5% water, 41% fat, 2.5% sugars, and 0% alcohol.
Water | 52.5% |
Fat | 41% |
Sugars | 2.5% |
Lactose | 2.5% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
47.5%
MSNF
6.5%
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)
2.5%
Similar to 2.5 g of sucrose dissolved in 100g of water
Sweetness
Mascarpone is 0.4% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.4%
Nutrition
Mascarpone has 395 kcal per 100g.
| Calories | 395 kcal |
| Total fat | 41 g |
| Saturated fat | 29 g |
| Trans fat | 0 g |
| Carbohydrates | 2.5 g |
| Sugars | 2.5 g |
| Fiber | 0 g |
| Protein | 4 g |