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Dream Topping, powder

Dream Topping is a powdered mix used to make a dessert topping. The figures here refer to the dry powder, rather than the prepared topping. It mainly provides fat and carbohydrate: per 100g, it contains 50g of fat, including 47g of saturated fat, and 40g of carbohydrate, including 30g of sugars.

Fat and carbohydrate provide energy for the body. Most of the fat in this powder is saturated, which is worth noting for people monitoring their saturated fat intake. Its sugar content is also relevant to those watching their sugar intake. The nutritional content after preparation depends on what is added. Full figures for the powder are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

626 kcal

Energía

2603 kJ

Grasa

50g

of which saturates

47g

Carbohydrate

40g

of which sugars

30g

Proteína

6g

Sal

0.33g

Agua

1.4g

Colesterol

4mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0µg

Vitamina C

0mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.25mg

Niacin (B3)

Trace

Vitamin B6

0.02mg

Vitamina B12

0.8µg

Ácido fólico

Trace

Calcio

23mg

Hierro

0.5mg

Magnesio

6mg

Phosphorus

95mg

Potasio

63mg

Sodio

130mg

Zinc

0.3mg

Cobre

0.13mg

Iodine

Trace

Other types of dream topping

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Dream Topping, made up with semi-skimmed milk

165 kcal

4g

12g

–

Dream Topping, made up with skimmed milk

154 kcal

4g

11g

–

Dream Topping, made up with whole milk

181 kcal

3.9g

13g

–

About these figures

Values are per 100g of the food as described (10 samples (Birds)). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente