Effect of Ice Cream Stabilizers on the Freezing Characteristics of Various Aqueous Systems

Abstract

The freezing points of various aqueous systems differ in the freezing characteristics. These differences vary with the nature of the systems. For example, milk and aqueous suspensions showed a slower rate of temperature rise and a longer freezing point plateau than pure solutions. Changes in freezing characteristics were associated with changes in viscosity and the rate of migration of solute through dialyzing membranes. In the case of ice cream stabilizers, all of these changes were correlated with the concentration of stabilizers. Differences in freezing characteristics may reflect the rates of heat transfer and crystallization, and changes in viscosity may affect convection and thereby affect heat transfer and migration of solute. Migration of solute might in turn affect rate of crystallization.