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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.