Cookies at Nordic Sugar’s websites
At our websites we use cookies to collect statistic information in order to optimise the use of our website. By proceeding further into our website, you accept our use of cookies. Read more about our cookie policy and instructions on how to delete cookies.
Accept cookies
You are here:

Freezing-point depression in dairy products

Sugar lowers the freezing-point and prevents the formation of large ice crystals in ice-cream production.

The higher the sugar content, the greater the freezing-point depression.

Ice cream can have a velvety feel if the ice crystals are very small. It is important that it is cooled down fast in the first phase. This leads to the formation of more small ice crystals.

At -5°C around half the water in the ice cream has frozen.