Lecture #2

Using these compositional values and the Atwater factors the kCal value per gram of ice cream is determined as follows: The net kCal value indicate that 0.04 g of protein contains 0.16 kCal (0.04 x 4.0 kCal•g-1), 0.13 g of lipid contains 1.17 kCal (0.13 x 9 kCal•g-1, and 0.21 g of carbohydrate contains 0.84 kCal (0.21 g x 4.0 kCal•g-1. ................
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