Tag: Freezing point

Adding salt to water changes its physical properties in several fundamental ways, a phenomenon that has profound implications for everything from cooking to the natural world. These alterations, known as colligative properties, are influenced by the concentration of salt ions dissolved in the water.

According to food scientists, the sugar content in commercial ice cream typically ranges from 12% to 20% of the total weight. This precise ratio of sugar in ice cream is critical for more than just sweetness, playing a foundational role in achieving the desired texture and mouthfeel that consumers expect.

The freezing point of water is 0°C (32°F), but when a solute like glucose is added, that temperature drops significantly. Glucose itself does not freeze in the conventional sense, as it exists as a crystalline solid at room temperature and is a solid, not a liquid, when pure. However, when dissolved in a solvent like water, it interferes with the solvent’s ability to form a solid crystal lattice, thereby lowering the solution's freezing point.

According to industry reports, high fructose corn syrup was developed in the 1950s and its use rapidly expanded in the following decades due to technological advancements. But beyond its common use in soft drinks, what is the role of high fructose corn syrup in ice cream?