Stabiglace (Colac)
See how Stabiglace (Colac) affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Stabiglace (Colac) is made up of 0% water, 0% fat, 0% sugars, and 0% alcohol.
Water | 0% |
Fat | 0% |
Sugars | 0% |
Alcohol | 0% |
Total solids
100%
Stabilizers
50%
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)
0%
Similar to 0 g of sucrose dissolved in 100g of water
Sweetness
Stabiglace (Colac) is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Stabiglace (Colac) has 0 kcal per 100g.
| Calories | 0 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 |