Yogurt, Greek, plain, 10%

See how Yogurt, Greek, plain, 10% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).

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Composition

Yogurt, Greek, plain, 10% is made up of 82.5% water, 9.6% fat, 2.6% sugars, and 0% alcohol.

Total solids

17.5%

MSNF

7.9%

Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.

Freezing point depression factor

(Also known as PAC)

3.9%

Similar to 3.9 g of sucrose dissolved in 100g of water

Yogurt, Greek, plain, 10% is 0.42% as sweet as table sugar.

Relative sweetness

(Also known as POD)

0.42%

Yogurt, Greek, plain, 10% has 122 kcal per 100g.