Sirup
See how Sirup affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Sirup is made up of 41% water, 0% fat, 59% sugars, and 0% alcohol.
Water | 41% |
Fat | 0% |
Sugars | 59% |
Alcohol | 0% |
Total solids
59%
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)
59%
Similar to 59 g of sucrose dissolved in 100g of water
Sweetness
Sirup is 59% as sweet as table sugar.
Relative sweetness
(Also known as POD)
59%
Nutrition
Sirup has 236 kcal per 100g.
| Calories | 236 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 59 g |
| Sugars | 59 g |
| Fiber | 0 g |
| Protein | 0 g |