Neilson Table Cream, 18%

See how Neilson Table Cream, 18% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).

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Composition

Neilson Table Cream, 18% is made up of 70.3% water, 20% fat, 6.7% sugars, and 0% alcohol.

Total solids

29.7%

MSNF

9.7%

Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.

Freezing point depression factor

(Also known as PAC)

9.6%

Similar to 9.6 g of sucrose dissolved in 100g of water

Neilson Table Cream, 18% is 1.1% as sweet as table sugar.

Relative sweetness

(Also known as POD)

1.1%

Neilson Table Cream, 18% has 200 kcal per 100g.

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