Yogurt, Greek, flavoured, 2%
See how Yogurt, Greek, flavoured, 2% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Yogurt, Greek, flavoured, 2% is made up of 79.1% water, 1.7% fat, 11.3% sugars, and 0% alcohol.
Water | 79.1% |
Fat | 1.7% |
Sugars | 11.3% |
Lactose | 11.3% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
20.9%
MSNF
19.2%
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)
11.3%
Similar to 11.3 g of sucrose dissolved in 100g of water
Sweetness
Yogurt, Greek, flavoured, 2% is 1.8% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.8%
Nutrition
Yogurt, Greek, flavoured, 2% has 100 kcal per 100g.
| Calories | 100 kcal |
| Total fat | 1.7 g |
| Saturated fat | 0.9 g |
| Trans fat | 0.1 g |
| Carbohydrates | 12.2 g |
| Sugars | 11.3 g |
| Fiber | 0 g |
| Protein | 7 g |