Milk Chocolate
See how Milk Chocolate affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Milk Chocolate is made up of 3% water, 36.7% fat, 50% sugars, and 0% alcohol.
Water | 3.04% |
Fat | 36.67% |
Sugars | 50% |
Alcohol | 0% |
Total solids
97%
Cocoa solids
10.3%
Cocoa butter
36.7%
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)
53.2%
Similar to 53.2 g of sucrose dissolved in 100g of water
Sweetness
Milk Chocolate is 50% as sweet as table sugar.
Relative sweetness
(Also known as POD)
50%
Nutrition
Milk Chocolate has 567 kcal per 100g.
| Calories | 567 kcal |
| Total fat | 36.7 g |
| Saturated fat | 23.3 g |
| Trans fat | 0 g |
| Carbohydrates | 53.3 g |
| Sugars | 50 g |
| Fiber | 3.3 g |
| Protein | 6.7 g |