USDA Database
Importing Ingredients from the USDA Database
Introduction: What is USDA FoodData Central?
The USDA FoodData Central is the United States Department of Agriculture’s comprehensive database of food nutrition information. It contains detailed nutritional data for tens of thousands of foods, from basic ingredients like milk and sugar to complex branded products.
Why Use USDA Import?
The USDA database is incredibly valuable for ice cream makers because:
- Comprehensive data: Contains detailed breakdowns of nutrients that aren’t always on product labels
- Reliable source: Government-verified nutritional information
- Sugar breakdown: Often includes individual sugar types (sucrose, glucose, fructose, lactose) which are critical for ice cream calculations
- Free and accessible: No cost to use, available to everyone
- Regularly updated: Database is maintained and expanded continuously
What Makes Ice Cream Ingredients Special?
Here’s something critical to understand: standard nutrition labels don’t contain the specialized data needed for ice cream formulation.
A typical nutrition label shows:
- Total Fat
- Total Carbohydrates
- Total Sugars
- Protein
- Basic vitamins and minerals
But for ice cream, we need to know:
- PAC (Freezing Point Depression): Not on any label – must be calculated from sugar composition
- POD (Sweetness Power): Not on any label – must be calculated from sugar composition
- Individual sugar types: Rarely on labels (sucrose vs glucose vs lactose vs fructose)
- Milk Fat vs Total Fat: Labels only show “Total Fat” – dairy products need milk fat specifically
- MSNF (Milk Solids Not Fat): Critical for dairy but never on labels
- Cocoa Fat vs Total Fat: Chocolate products need this distinction
- Cocoa Solids: Affects texture and hardening in ice cream
This is why the Food Type selection is so important – it tells the Ice Cream Calculator how to transform basic USDA nutrition data into the specialized ice cream properties you need.
⚠️ Key Concept: The USDA database gives us raw nutritional data. The Ice Cream Calculator uses your Food Type selection to calculate the ice cream-specific properties (PAC, POD, MSNF, etc.) that you won’t find on any nutrition label.
The USDA Import Workflow
Importing an ingredient from the USDA database is a simple 3-step process:
- Search: Find your ingredient on the USDA website
- Import: Enter the ID into the Ice Cream Calculator
- Apply: Select food type and review calculated properties
Opening the USDA Import Page
There are two ways to access the USDA import:
Method 1: From Edit Ingredient Page
- Open an ingredient in the Edit Ingredient page
- Look for the “Import Data” section
- Click the “USDA Database” button
Method 2: When Creating New Ingredient
- Click “New Ingredient” from the Ingredient Library
- In the creation dialog, select “USDA Database” as the import method
Step 1: Search the USDA Database
The USDA Import page shows three clear steps. The first step is to search for your ingredient on the official USDA website.
How to Search
- Click the “Open USDA Food Search” button
- This opens the USDA FoodData Central website in a new tab
- Search for your ingredient (e.g., “whole milk”, “dark chocolate”, “strawberries”)
- Browse the results to find the best match
Tips for Better Search Results
- Be specific: “whole milk” instead of just “milk”
- Check data source: Look for “SR Legacy” or “Foundation Foods” for most reliable data
- Review completeness: Click into results to see which have complete sugar breakdowns
- Consider brand products: Branded foods often have more detailed data
💡 Pro Tip: The USDA database has multiple entries for similar foods. Look for entries with the most complete nutritional data, especially individual sugar types (sucrose, glucose, fructose, lactose) which are critical for accurate PAC/POD calculations.
Understanding ID Types: FDC ID vs NDB Number
The USDA uses two different identification systems, and the Ice Cream Calculator supports both:
NDB Number
- What it is: The older “National Nutrient Database” number
- Where to find it: Visible in the main search results table
- Format: Usually 5 digits (e.g., “01001” for butter)
- Advantage: Easy to see without clicking into details
FDC ID
- What it is: The modern “FoodData Central” identifier
- Where to find it: Click on an ingredient to see details, or check the URL
- Format: 6-7 digits (e.g., “171287”)
- Advantage: Universal identifier that works for all USDA data types
Which Should You Use?
Either one works perfectly! Use whichever is easier to find:
- If you can see the NDB Number in the search results, use that
- If you’re viewing ingredient details or the URL, use the FDC ID
- The Ice Cream Calculator automatically handles both types
Step 2: Enter the ID and Import
Once you’ve found your ingredient on the USDA website, it’s time to import the data.
Import Process
- Select ID Type: Choose “NDB Number” or “FDC ID” using the radio buttons
- Enter the ID: Type or paste the number you found on the USDA website
- Click Import: Click “Import Ingredient Data” button (or press Enter)
- Wait briefly: The system fetches data from the USDA database
What Happens During Import
When you click import, the Ice Cream Calculator:
- Connects to the USDA API
- Retrieves complete nutritional data
- Extracts all relevant nutrients (energy, macros, sugars, minerals)
- Displays the data in an organized table
- Prepares for ice cream property calculations
💡 Tip: The input field shows helpful placeholder text based on your ID type selection. For NDB, you’ll see “e.g., 01001” and for FDC you’ll see “e.g., 171287” to guide you.
Understanding the USDA Nutrient Display
After importing, you’ll see a comprehensive table of nutritional data organized into logical sections.
Basic Composition Section
This section shows the fundamental makeup of the ingredient:
- Energy: Calories (kcal) – total energy content
- Water: Moisture content (critical for ice cream calculations)
- Protein: Total protein content
- Total Fat: All fats combined
- Carbohydrates: Total carbs (includes sugars + starches + fiber)
Sugar Composition Section (Critical for Ice Cream!)
This is arguably the most important section for ice cream formulation. The sugar breakdown is what allows us to calculate accurate PAC and POD values. Note! Most ingredients from the Branded USDA database does not have sugar composition data.
Why Sugar Composition Matters:
| Sugar Type | PAC Value | POD Value | Why It Matters |
|---|---|---|---|
| Sucrose | 1.0 (baseline) | 1.0 (baseline) | Table sugar – the reference standard |
| Glucose | 1.9 (softer) | 0.77 (less sweet) | Makes ice cream significantly softer |
| Fructose | 1.9 (softer) | 1.7 (sweeter) | Very sweet, makes ice cream soft |
| Lactose | 1.0 (normal) | 0.16 (barely sweet) | Milk sugar – affects dairy products |
| Maltose | 1.0 (normal) | 0.4 (less sweet) | From malted ingredients |
| Galactose | 1.9 (softer) | 0.35 (less sweet) | Found in lactose-free dairy |
What You’ll See in This Section:
- Total Sugars: The sum of all sugar types
- Individual sugars: Each type listed separately (when available)
- “Not available” entries: Some ingredients lack detailed sugar breakdowns
- Added Sugars: Helpful for understanding processed foods
- Starch: Non-sugar carbohydrate (affects texture differently)
⚠️ Data Quality Check: If you see “Not available” for most individual sugar types but have a “Total Sugars” value, the Ice Cream Calculator will treat all sugars as sucrose (baseline PAC/POD). This is acceptable but less precise. Try searching for a different USDA entry with more complete data for better accuracy.
Fat Composition Section
- Saturated Fat: Important for labeling and nutrition
- Trans Fat: If present, shows on nutrition labels
- Cholesterol: Relevant for dietary tracking
Other Nutrients Section
- Fiber: Dietary fiber (affects total solids calculations)
- Sodium: Converted to salt for ice cream formulation
- Alcohol: If present (important for PAC calculations)
- Vitamins and minerals: Vitamin D, Calcium, Iron, Potassium
Food Type Selection: The Most Important Choice
This is the most critical decision in the USDA import process. The food type you select determines how the Ice Cream Calculator transforms basic nutritional data into ice cream-specific properties.
Why Food Type Is So Important
Let’s use a real example to understand this. Imagine importing whole milk from the USDA database. The USDA data shows:
- Total Fat: 3.25g
- Total Sugars: 5.05g
- Protein: 3.15g
But this raw data doesn’t tell us:
- Is that fat “milk fat” (butter fat) or just generic fat?
- Are those sugars “lactose” or just generic sugar?
- What’s the MSNF (Milk Solids Not Fat)?
- What are the PAC and POD values?
Here’s how different food type selections transform the SAME USDA data:
| Property | General Food | Dairy Product | Difference Explained |
|---|---|---|---|
| Total Fat (3.25g) | Total Fat: 3.25g Milk Fat: 0g | Total Fat: 3.25g Milk Fat: 3.25g | Dairy type recognizes all fat as milk fat (butter fat) |
| Total Sugars (5.05g) | Total Sugars: 5.05g Treated as sucrose PAC: 5.05 POD: 5.05 | Total Sugars: 5.05g Lactose: 5.05g PAC: 5.05 POD: 0.81 | Dairy type recognizes sugars as lactose (much less sweet!) |
| MSNF | Not calculated (MSNF: 0g) | MSNF: 8.69g (calculated automatically) | Only dairy products calculate MSNF |
See the huge difference? Using “General Food” for milk would:
- ❌ Miss the milk fat classification (important for ice cream structure)
- ❌ Calculate POD as 5.05 instead of 0.81 (drastically wrong sweetness!)
- ❌ Not calculate MSNF (critical for dairy-based ice cream formulation)
The Four Food Type Categories Explained
Let’s look at each food type in detail, when to use it, and what calculations it performs.
1. General Food
Use this for: Most foods, fruits, nuts, vegetables, grains, eggs, honey, syrups, stabilizers, emulsifiers, etc.
What it calculates:
- Basic nutritional properties: Water, total solids, fat, protein, carbohydrates
- Simple PAC/POD: Based on total sugars (treats all sugars as sucrose unless individual sugars specified)
- No special classifications: Fat stays as “total fat”, no MSNF, no cocoa properties
Best for:
- Fruits (strawberries, bananas, mango)
- Nuts and nut butters (almonds, peanut butter)
- Sweeteners (honey, maple syrup, corn syrup)
- Eggs and egg products
- Stabilizers and emulsifiers
- Grains and starches
Example calculation for strawberries:
- USDA shows Total Sugars: 4.89g → Calculator uses individual sugars if available (glucose, fructose)
- PAC calculated from sugar composition
- POD calculated from sugar composition
- No special dairy or chocolate properties
2. Dairy Product
Use this for: Milk, cream, yogurt, cheese, butter, sour cream, crème fraîche, kefir, buttermilk, etc.
What it calculates:
- All fat becomes “Milk Fat”: The total fat is reclassified as milk fat (butter fat)
- Natural sugars become “Lactose”: Any natural sugars in the dairy product are classified as lactose
- Calculates MSNF: Milk Solids Not Fat (protein + lactose + minerals + ash)
- Proper PAC/POD for dairy sugars: Uses lactose PAC (1.0) and POD (0.16) values
Why this matters for ice cream:
- Milk fat is tracked separately: Ice cream formulation needs to know specifically how much milk fat vs. other fats
- MSNF is critical: Professional ice cream formulas specify MSNF targets (typically 9-12%)
- Lactose sweetness is low: Lactose has POD of only 0.16 (vs sucrose 1.0), so this dramatically affects sweetness calculations
Example calculation for heavy cream (36% fat):
| USDA Data | As “General Food” | As “Dairy Product” |
|---|---|---|
| Total Fat: 36.08g | Total Fat: 36.08g Milk Fat: 0g | Total Fat: 36.08g Milk Fat: 36.08g |
| Total Sugars: 3.03g | Treats as sucrose POD: 3.03 | Lactose: 3.03g POD: 0.48 |
| Protein: 2.05g | Just protein: 2.05g | Protein: 2.05g MSNF: 5.65g |
💡 Important: Always use “Dairy Product” for any milk-based ingredient. Using “General Food” for dairy will give you completely wrong PAC/POD values and miss the critical MSNF calculation.
3. Chocolate/Cocoa Product
Use this for: Chocolate bars, cocoa powder, cocoa butter, chocolate chips, chocolate coatings, cacao nibs, etc.
What it calculates:
- Fat becomes “Cocoa Fat”: All fat is reclassified as cocoa fat (cocoa butter)
- Non-fat solids become “Cocoa Solids”: The dry cocoa matter (affects color and flavor)
- Calculates “Hardening Factor” (HF): HF = (Cocoa Fat × 0.9) + (Cocoa Solids × 1.8)
- Accounts for chocolate’s firming effect: Chocolate makes ice cream harder/firmer
Why this matters for ice cream:
- Cocoa butter is unique: Cocoa fat crystallizes at specific temperatures, affecting texture
- Hardening Factor: Chocolate makes ice cream significantly harder – this needs to be factored into formulation
- Cocoa solids affect body: The amount of cocoa solids impacts mouthfeel and structure
Example calculation for dark chocolate (70% cocoa):
| USDA Data | As “General Food” | As “Chocolate” |
|---|---|---|
| Total Fat: 42.63g | Total Fat: 42.63g Cocoa Fat: 0g | Total Fat: 42.63g Cocoa Fat: 42.63g |
| Other Solids: 24g (approx) | Other Solids: 24g | Cocoa Solids: 24g |
| Hardening Factor | HF: 0 (not calculated) | HF: 81.5 (38.4 from fat + 43.2 from solids) |
What is Hardening Factor?
The HF (Hardening Factor) is a measure of how much chocolate will firm up your ice cream. A higher HF means:
- Ice cream will be harder/firmer at serving temperature
- You may need to adjust other ingredients to compensate
- Scooping will be more difficult if HF is too high
Professional ice cream formulas aim for a total HF in the recipe of around 60-100 for good scooping properties.
⚠️ Common Mistake: Using “General Food” for chocolate will completely miss the hardening effect. Your ice cream recipe might calculate as soft and scoopable, but the actual product will be rock-hard due to the chocolate’s firming properties.
4. Lactose-Free Dairy
Use this for: Lactose-free milk, lactose-free cream, lactose-free yogurt, lactose-free ice cream base, etc.
What it calculates:
- All fat becomes “Milk Fat”: Just like regular dairy
- Natural sugars split into glucose + galactose: Lactase enzyme breaks lactose (1 molecule) into glucose and galactose (2 smaller molecules)
- Proper PAC/POD for converted sugars: Uses glucose and galactose values, NOT lactose values
- Calculates MSNF correctly: Still a dairy product, so MSNF is calculated
The science behind lactose-free dairy:
When milk is treated with lactase enzyme:
- Lactose (C₁₂H₂₂O₁₁) is broken down into:
- Glucose (C₆H₁₂O₆) + Galactose (C₆H₁₂O₆)
- One large sugar molecule becomes two smaller sugar molecules
Why this changes PAC and POD:
| Property | Regular Milk (Lactose) | Lactose-Free Milk (Glucose+Galactose) |
|---|---|---|
| Sweetness (POD) | Lactose: 0.16 (barely sweet) | Glucose: 0.77 + Galactose: 0.35 Average: ~0.56 (noticeably sweeter!) |
| Freezing Depression (PAC) | Lactose: 1.0 (1 molecule) | Glucose: 1.9 + Galactose: 1.9 Total: 3.8 PAC from same sugar amount (much softer!) |
| Number of molecules | 1 large molecule per gram | 2 small molecules per gram (double the effect on freezing point) |
Example calculation for lactose-free whole milk:
| Comparison | Regular Milk | Lactose-Free Milk | Difference |
|---|---|---|---|
| Total Sugars | 5.05g lactose | 5.05g (split 50/50) 2.53g glucose 2.53g galactose | Same amount, different form |
| PAC | 5.05 PAC | 9.59 PAC (2.53×1.9 + 2.53×1.9) | +90% softer! |
| POD | 0.81 POD (barely sweet) | 2.83 POD (2.53×0.77 + 2.53×0.35) | +250% sweeter! |
Ice cream implications:
- Softer texture: Nearly double the PAC means much softer ice cream
- Sweeter taste: Tripled POD means noticeably sweeter
- Recipe adjustments needed: Can’t just swap regular milk for lactose-free 1:1
💡 Pro Tip: If you’re making lactose-free ice cream, you MUST use the “Lactose-Free Dairy” food type. Using regular “Dairy Product” will give you completely wrong PAC/POD calculations, resulting in ice cream that’s too soft and too sweet.
Food Type Decision Guide
Still not sure which food type to choose? Use this quick decision tree:
- Is it a milk-based product?
- Yes → Go to question 2
- No → Go to question 3
- Is it lactose-free?
- Yes → Use Lactose-Free Dairy
- No → Use Dairy Product
- Is it chocolate or cocoa?
- Yes → Use Chocolate/Cocoa Product
- No → Use General Food
Quick Reference Table:
| Ingredient Examples | Food Type | Why? |
|---|---|---|
| Whole milk, skim milk, cream, butter, yogurt | Dairy Product | Contains lactose, needs milk fat tracking |
| Lactose-free milk, lactose-free cream | Lactose-Free Dairy | Lactose converted to glucose+galactose |
| Dark chocolate, milk chocolate, cocoa powder | Chocolate | Contains cocoa fat and solids, has HF |
| Strawberries, honey, eggs, vanilla extract | General Food | No special dairy or chocolate properties |
| Coconut milk, almond milk, oat milk | General Food | Not dairy (plant-based), no lactose |
| Peanut butter, pistachio paste | General Food | Nut products, not dairy or chocolate |
| Stabilizers, emulsifiers, guar gum | General Food | Functional ingredients |
Ice Cream Properties Preview
After selecting your food type, the Ice Cream Calculator immediately shows you the calculated ice cream-specific properties in the right column.
This preview shows you exactly what values will be imported into your ingredient. Let’s break down each section:
Basic Properties
- Water: Moisture content (critical for ice crystal formation)
- Total Solids: Everything that’s not water (100% – water)
- Total Fat: All fats in the ingredient
- Protein: Protein content (affects body and structure)
- Fiber: Dietary fiber if present
Ice Cream Properties (The Important Ones!)
- PAC (Hardness): Freezing point depression – how soft/hard the ice cream will be
- Higher PAC = Softer ice cream (more sugar molecules depressing freezing point)
- Lower PAC = Harder ice cream
- Target range for good scooping: 200-300 PAC for full recipe
- POD (Sweetness): Relative sweetness compared to sucrose
- Sucrose (table sugar) = 100 POD (baseline)
- Higher POD = Sweeter
- Lower POD = Less sweet
- Target range for ice cream: 140-180 POD for full recipe
💡 Understanding PAC and POD: These values are shown per 100g of ingredient. When you use this ingredient in a recipe, the calculator will multiply by the weight you use and sum all ingredients to get the total recipe PAC and POD.
Dairy-Specific Properties (If Applicable)
These only appear if you selected “Dairy Product” or “Lactose-Free Dairy”:
- MSNF (Milk Solids Not Fat): The dry milk solids excluding fat
- Includes: protein + lactose + minerals + vitamins
- Critical for ice cream body and texture
- Target range for ice cream: 9-12% MSNF in final recipe
- Milk Fat: The butterfat content
- Different from other fats (melting point, flavor)
- Target range for ice cream: 10-16% milk fat in final recipe
Chocolate-Specific Properties (If Applicable)
These only appear if you selected “Chocolate/Cocoa Product”:
- Cocoa Fat: The cocoa butter content
- Unique crystallization properties
- Contributes to hardening
- Cocoa Solids: The non-fat cocoa matter
- Affects color and flavor
- Also contributes to hardening
- Hardening Factor (HF): Combined firming effect
- Formula: HF = (Cocoa Fat × 0.9) + (Cocoa Solids × 1.8)
- Higher HF = Harder ice cream
- Must be factored into recipe balancing
Sugar Analysis
- Total Sugars: Sum of all sugar types
- Lactose: Milk sugar (if dairy product)
- Polyols: Sugar alcohols if present (sorbitol, xylitol, etc.)
Other Components
- Salt: Converted from sodium (sodium × 2.54)
- Alcohol: If present (affects PAC significantly – alcohol PAC is 7.4!)
Step 3: Apply the Data
Once you’ve reviewed the USDA data, selected the correct food type, and verified the calculated properties look correct, it’s time to apply the data to your ingredient.
Final Review Checklist
Before clicking Apply, verify:
- ✓ Food type is correct: Double-check you chose the right category
- ✓ Sugar breakdown looks reasonable: Check if individual sugars are specified or defaulting to sucrose
- ✓ PAC and POD values make sense: Compare to similar ingredients you know
- ✓ Dairy properties calculated (if dairy): MSNF and Milk Fat should show values
- ✓ Chocolate properties calculated (if chocolate): Cocoa Fat, Cocoa Solids, and HF should show values
What Happens When You Click Apply
The Apply button does several things:
- Updates nutrition properties: Water, fats, proteins, carbs, sugars, etc.
- Sets ice cream properties: PAC, POD, and category-specific properties
- Preserves your ingredient identity: Name, category, allergens, notes stay unchanged
- Saves to your ingredient: All data is stored in your ingredient
- Returns to Edit Ingredient page: You’re back in the main ingredient editor
[IMAGE PLACEHOLDER: Animation or diagram showing data flow from USDA → Calculator → Your Ingredient]
After Applying
After clicking Apply, you’ll see:
- Success message: Confirmation that USDA data was applied
- Summary of key values: Quick check showing calories, PAC, POD
- Return to Edit Ingredient: You’re back in the editor with all fields populated
From the Edit Ingredient page, you can:
- Review all the imported values
- Make manual adjustments if needed
- Add notes about the ingredient
- Save the ingredient to your library
⚠️ Important: Clicking Apply immediately updates your ingredient with the USDA data. If you want to compare different USDA entries, use the browser back button BEFORE clicking Apply, or create multiple test ingredients.
Common Questions & Troubleshooting
Q: What if the USDA data shows “Not available” for individual sugars?
A: If individual sugar types aren’t specified, the Ice Cream Calculator will treat all “Total Sugars” as sucrose (PAC 1.0, POD 1.0). This is acceptable but less precise. Try searching for a different USDA entry with more complete data – often “Foundation Foods” or “SR Legacy” entries have better sugar breakdowns.
Q: Can I import the same USDA ingredient multiple times with different food types?
A: Yes! This is actually useful for comparison. For example, you could import “whole milk” as both “General Food” and “Dairy Product” to see the dramatic difference in calculations. Just give them different names in your ingredient library.
Q: What if I chose the wrong food type?
A: Before clicking Apply, you can simply change the food type selection – the preview will update immediately. After clicking Apply, you’ll need to go back to the USDA Import page and re-import with the correct food type.
Q: Why does my chocolate have such a high Hardening Factor?
A: Dark chocolate typically has HF values of 80-100 per 100g. This is normal! It means if you use 10g of dark chocolate in a recipe, it contributes 8-10 points to the total recipe HF. Professional ice cream formulas account for this by adjusting other ingredients.
Q: The PAC/POD values seem really high/low. Is this right?
A: Remember these are per 100g values. Compare to known ingredients:
- Sucrose (table sugar): PAC 100, POD 100 per 100g
- Whole milk: PAC ~5, POD ~0.8 per 100g
- Heavy cream: PAC ~3, POD ~0.5 per 100g
- Dark chocolate: PAC ~30, POD ~40 per 100g
Q: Can I manually adjust values after importing from USDA?
A: Yes! After clicking Apply, you’re back in the Edit Ingredient page where all values are editable. You can fine-tune anything that needs adjustment. The USDA import is a starting point, not a locked-in final answer.
Q: What’s the difference between FDC and NDB import results?
A: There’s no difference – both ID types retrieve the same USDA food item. FDC and NDB are just two different ways to identify the same ingredient in the USDA database.
Q: Why doesn’t USDA have my specific brand name ingredient?
A: USDA FoodData Central focuses on generic foods and major brands. For specific branded products not in USDA, consider using:
- Nutrition Label import: Type in data from the product’s nutrition label
- AI Assistant: Describe the ingredient and let AI help create it
- Generic USDA equivalent: Find a similar generic ingredient and adjust manually
Best Practices for USDA Import
1. Choose Quality Data Sources
When browsing USDA search results, prioritize:
- “Foundation Foods”: High-quality, thoroughly analyzed foods
- “SR Legacy”: Standard Reference database (reliable, complete data)
- Entries with complete sugar breakdowns: Look for individual sugar types listed
Avoid or use cautiously:
- Entries with very incomplete data (lots of “Not available”)
- Survey foods (less detailed analysis)
- Very old entries (pre-2010)
2. Verify Food Type Selection
Take an extra moment to think about the food type:
- Is it truly a dairy product? (Milk-based with lactose)
- Is it lactose-free dairy? (Check the label or product name)
- Is it chocolate/cocoa? (Contains cocoa solids and cocoa butter)
- Or is it just a general food?
Getting the food type wrong can cause major calculation errors.
3. Check Sugar Composition
The sugar breakdown is critical for accurate PAC/POD. When reviewing the USDA data:
- Best case: All individual sugars specified (sucrose, glucose, fructose, etc.)
- Acceptable: Total Sugars specified, individual sugars missing (calculator uses sucrose defaults)
- Problematic: No sugar data at all (you may need to supplement manually)
4. Compare with Known Ingredients
After import, do a sanity check:
- Does the PAC seem reasonable for this type of ingredient?
- Does the POD make sense (is it sweeter or less sweet than sugar)?
- For dairy, does the MSNF value look right? (typically 8-11% for milk/cream)
- For chocolate, does the HF align with cocoa content?
5. Document Your Sources
After importing, consider adding notes to your ingredient:
- USDA FDC ID or NDB Number
- Date imported
- Any manual adjustments made
- Specific brand if applicable
This helps with future reference and troubleshooting.
Summary: The USDA Import Process
You’ve now learned how to import ingredients from the USDA database:
- Search USDA FoodData Central – Find your ingredient using the external link
- Copy the ID – Get either the NDB Number or FDC ID
- Import the data – Enter the ID and fetch nutritional information
- Select food type – Choose the correct category (General, Dairy, Chocolate, or Lactose-Free Dairy)
- Review calculations – Check PAC, POD, and category-specific properties
- Apply to ingredient – Save the data to your ingredient
Key Takeaways:
- ✅ Food type selection is CRITICAL – it completely changes the calculations
- ✅ Sugar breakdown is essential for accurate PAC/POD
- ✅ Standard nutrition labels don’t have ice cream-specific data
- ✅ USDA import is best for ingredients with detailed nutritional data
- ✅ Always verify calculations make sense before applying
✅ You’re now ready to import ingredients from USDA! The USDA database is one of the most powerful tools for creating accurate ingredient data for ice cream formulation.
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