freezing-point-depression

This note is part of my Zettelkasten.

The freezing point depression of an ingredient is how much it lowers the freezing point of a mixture when added.

Ice Cream Making

when making ice cream, the freezing point of the mixture matters
reaching a good freezing point is integral to creating ice cream that has the right softness

measured using PAC (potere anti-congelante)
meaning as analogous to POD for sweetness, details explained there
higher PAC means stronger freezing point depression
sucrose has PAC 100
other than POD, it can be calculated using molar mass
- see https://icecreamcalc.com/2023/08/22/how-is-pac-and-pod-calculated/
see also:
- https://medium.com/@gelatologist/what-pac-is-and-how-to-calculate-it-2f1ade1bd5df
- https://icecreamcalc.com/2020/07/24/freezing-point-depression/