Calculation of Freezing Point Depression of A Mix Prof. H. Douglas Goff, University of Guelph

Calculation of Freezing Point Depression of a Mix
Prof. H. Douglas Goff, University of Guelph
To calculate the freezing point of a given mix, the first step is to determine the
equivalent content of sucrose in the mix, based on all the mono- and disaccharides that
are present. This is referred to as the sucrose equivalence (SE) in g/100g of mix.
SE = (NMS x 0.545) + (WS x 0.765) + S + (10DE CSS x 0.2) + (36DE CSS x

0.6) + (42DE CSS x 0.8) + (62DE CSS x 1.2) + (HFCS x 1.8) + (F x 1.9)
Where:
NMS = nonfat milk solids, 0.545 is the percentage of lactose typical of NMS;
WS = whey solids (from dry or condensed whey), 0.765 is the percentage of
lactose typically found in whey solids;
S = sucrose or other disaccharides such as lactose or maltose added directly;
DE = dextrose equivalence of the CSS (corn syrup solids);
HFCS = high fructose corn syrup;
F = pure fructose or other pure monosaccharides such as dextrose;
all in g/100g mix (or %).
If blended protein, lactose and mineral ingredients are used as a source of NMS, the
lactose and salts in those ingredients should be included directly in the calculation rather
than using the factors for NMS or WP. Simply ensure that all lactose and salts are
accounted for and none are double-counted.
The equivalent concentration of sucrose in water (g/100g water) is then

determined by dividing the SE by the water content.
g sucrose/100g water = SE x 100/W
where: W is the water content (100 – total solids, %).
To obtain the freezing point depression associated with this concentration of SE

in water, FPDSE, the table below is used.
The contribution to freezing point depression from salts in NMS and WS is found
using the following equation:
FPDSA = (NMS + WS) x 2.37
W
Here, FPDSA is the freezing point depression for salts (°C) contained in NMS and WS,
and the constant 2.37 is based on the average molecular weight and concentration of the
salts present in milk. For computation in °F, the factor 4.26 is used. To obtain the
freezing point depression of the ice cream mix, FPDT, the two contributions are summed.
FPDT = FPDSE + FPDSA

Freezing point depression (°C) below 0°C of sucrose solutions (g/100g water). Data were
extrapolated from Leighton (1927), which were originally derived from Pickering (1891).
______________________________________________________________
g Sucrose / FPD g Sucrose / FPD g Sucrose / FPD
100 g water (°C) 100 g water (°C) 100 g water (°C)
______________________________________________________________
3 0.18 63 4.10 123 9.19

6 0.35 66 4.33 126 9.45
9 0.53 69 4.54 129 9.71
12 0.72 72 4.77 132 9.96
15 0.90 75 5.00 135 10.22
18 1.10 78 5.26 138 10.47
21 1.29 81 5.53 141 10.72
24 1.47 84 5.77 144 10.97
27 1.67 87 5.99 147 11.19
30 1.86 90 6.23 150 11.41
33 2.03 93 6.50 153 11.63
36 2.21 96 6.80 156 11.88
39 2.40 99 7.04 159 12.14
42 2.60 102 7.32 162 12.40
45 2.78 105 7.56 165 12.67
48 2.99 108 7.80 168 12.88
51 3.20 111 8.04 171 13.08
54 3.42 114 8.33 174 13.28
57 3.63 117 8.62 177 13.48
60 3.85 120 8.92 180 13.68
______________________________________________________________
Example Problem.
Calculate the initial freezing point of an ice cream mix containing 10% NMS, 2% whey
solids, 12% sucrose, 4% 42DE CSS, and 60% water (40% total solids).
First, calculate the sucrose equivalents:
SE = (10 x 0.545) + (2 x 0.765) + 12 + (4 x 0.8) = 22.18
The equivalent concentration of sucrose in water is,
g sucrose/100g water = 22.18 x 100/60 = 36.97
Now, by interpolation find the freezing point depression for this level of sucrose
equivalent from the table.
FPDSE = 2.27°
For salts:
FPDSA = (10 + 2) x 2.37 = 0.47°
60
Find the total freezing point depression for the mix:
FPDT = 2.27° + 0.47° = 2.74°
Thus, the initial freezing point temperature for this ice cream mix is –2.74°C.
Freezing Curves
The initial freezing point can then be used to compute a freezing curve, where the percent
of water frozen in the mix (removed as ice) is plotted against freezing temperature. This
is done by continually reducing the water content (W) in the mix and recalculating the
FPDT as above, since the remainder of the water is converted to ice and no longer acting
as a solution.
Example Problem.
Calculate the freezing curve for ice cream, based on a mix containing 10% NMS, 2%
whey solids, 12% sucrose, 4% 42DE CSS, and 60% water (40% total solids).
From above, we calculated that the initial freezing point (0% water frozen) was
–2.74°C. When 20% of the water is frozen, 80% is still liquid, so W is now (60% x 0.8) =
48%. The g sucrose/100g water is now 22.18 x 100/48 or 46.21g/100g water. From Table
5.1, this (FPDSE) corresponds to 2.86°C. For the milk salts, FPDSA = (10 + 2) x 2.37/48
= 0.59°C. Thus, FPDT = 2.86° + 0.59° = 3.45°C. At –3.45°C, we conclude that 20% of
the water in this mix will be frozen.
Similarly, a series of ice contents can be used, sufficient to plot a freezing curve.
Such values are shown in the following table and plotted in the following figure.
Freezing Point Depression Values1 Applicable to the Formula in the above example
problem when 10 to 80% of the water in the ice cream is frozen.
______________________________________________________________
% water frozen W g sucrose/100g water FPDSE FPDSA FPDT

______________________________________________________________
10 54 41.07 2.53 0.53 3.06
20 48 46.21 2.86 0.59 3.45
30 42 52.81 3.33 0.68 4.01
40 36 61.61 3.97 0.79 4.76
50 30 73.93 4.92 0.95 5.87
60 24 92.42 6.45 1.18 7.63
70 18 123.22 9.21 1.58 10.79
75 15 147.87 11.26 1.90 13.16
80 12 184.83 14.27 2.37 16.61
1
FPDSE = freezing point depression of sucrose equivalents
FPDSA = freezing point depression of salts
FPDT = total freezing point depression
0
-2
-4
-6
-8
-10
-12
-14
-16
-18
-20
0 20 40 60 80 100
Water Frozen (% of original)
Freezing point depression curve for a mix with 10% NMS, 2% whey solids, 12% sucrose,
4% 42DE CSS, and 60% water (40% total solids).

Calculation of Freezing Point Depression of A Mix Prof. H. Douglas Goff, University of Guelph

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Calculation of Freezing Point Depression of a Mix

Prof. H. Douglas Goff, University of Guelph

SE = (NMS x 0.545) + (WS x 0.765) + S + (10DE CSS x 0.2) + (36DE CSS x

The equivalent concentration of sucrose in water (g/100g water) is then

To obtain the freezing point depression associated with this concentration of SE

FPDT = FPDSE + FPDSA

3 0.18 63 4.10 123 9.19

% water frozen W g sucrose/100g water FPDSE FPDSA FPDT

Water Frozen (% of original)

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