Rum (40% alcohol)
See how Rum (40% alcohol) affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Rum (40% alcohol) is made up of 60% water, 0% fat, 0% sugars, and 40% alcohol.
Water | 60% |
Fat | 0% |
Sugars | 0% |
Alcohol | 40% |
Total solids
0%
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)
297%
Similar to 297 g of sucrose dissolved in 100g of water
Sweetness
Rum (40% alcohol) is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Rum (40% alcohol) has 280 kcal per 100g.
| Calories | 280 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |