Pistachio spread
See how Pistachio spread affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Pistachio spread is made up of 1% water, 38.4% fat, 45% sugars, and 0% alcohol.
Water | 1% |
Fat | 38.4% |
Sugars | 45% |
Alcohol | 0% |
Total solids
99%
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)
47.4%
Similar to 47.4 g of sucrose dissolved in 100g of water
Sweetness
Pistachio spread is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Pistachio spread has 580 kcal per 100g.
| Calories | 580 kcal |
| Total fat | 38.4 g |
| Saturated fat | 11 g |
| Trans fat | 0 g |
| Carbohydrates | 48 g |
| Sugars | 45 g |
| Fiber | 0 g |
| Protein | 11 g |