Freezing temperature of ice cream

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   Firstly welcome to the Forum. I am sorry that you had registration problems.

Yes salt, sugar alcohols or polyols (e.g. sorbitol), and can be added and I will consider doing so. Glycerol(glycerine, glycerine) is also a polyol.

I would also be happy to customise an Excel spreadsheet to enable use of these and other ingredients to control freezing point depression.

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Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Topic: Freezing temperature of ice cream Posted: 09 Jan 2014 at 10:13pm
	Firstly welcome to the Forum. I am sorry that you had registration problems. Yes salt, sugar alcohols or polyols (e.g. sorbitol), and can be added and I will consider doing so. Glycerol(glycerine, glycerine) is also a polyol. I would also be happy to customise an Excel spreadsheet to enable use of these and other ingredients to control freezing point depression.

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gpinzone Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 07 Jan 2014 Status: Offline Points: 5	Post Options Post Reply Quote gpinzone Report Post Thanks(0) Quote Reply Posted: 09 Jan 2014 at 4:33am
	Salt, sugar alcohols, and glycerine (glycol) would be nice to add.

Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 23 Feb 2012 at 11:46pm
	I have updated the mix freezing point calculator at http://www.dairyscience.info/antifreeze.asp to include maltodextrins of DE5, DE10, DE15 and DE18. I would appreciate any feedback on how useful this calculator is. Also appreciate hearing how useful PAC and POD calculators might be.

Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 21 Feb 2012 at 11:32pm
	Yes this is quite easy to do. I would be happy to help you modify one of my spreadsheets to do this. I doubt that there is sufficient demand to justify me offering these spreadsheets on this site at present. This website, and various forums associated with it, have been active for several years. During all this time I have had only two queries concerning calculating the initial freezing point of ice cream (specifically gelato produced by artisans) and PAC- Potere Anti Congelante (and POD-Potere Dolcificante an indicator of sweetness) values. However I am interested in trying to help if possible. Please use the personal messaging service to discuss with me directly. I would also be happy to video conference with you using Skype if you are interested. I have included a Google translation of my response to encourage Italian gelato producers to reply. ---------------- Sì, questo è abbastanza facile da fare. Sarei felice di aiutarvi a modificare uno dei miei fogli di calcolo per fare questo. Dubito che ci sia una domanda sufficiente a giustificare mi offre questi fogli di calcolo su questo sito al momento. Questo sito web e vari forum ad esso associati, sono attivi da diversi anni. Durante tutto questo tempo ho avuto solo due domande riguardanti il calcolo del punto iniziale di congelamento del gelato (in particolare gelato prodotto da artigiani) e Pac (POD-e un indicatore di dolcezza) valori. Comunque sono interessato a cercare di aiutare se possibile. Si prega di utilizzare il servizio di messaggistica personale per discutere con me direttamente. Sarei felice di avere videoconferenza con te utilizzando Skype, se siete interessati.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 21 Feb 2012 at 5:08pm
	Great! Could you modify a mix spreadsheet to give freezing point of mix, % lactose in water, and the PAC value?

Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 16 Feb 2012 at 9:01pm
	Sue is this initial mix freezing point calculator what you need?

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 15 Feb 2012 at 11:19pm
	Thanks. Could anyone help do this for us?

Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 14 Feb 2012 at 9:42pm
	Welcome back to the forum! The calculations are fairly straight forward. The sugars are converted to sucrose equivalents and the freezing point of the sucrose solution calculated. Next the freezing point depression due to the salts present in the mix is calculated. The two values are summed to give the estimated freezing point of the mix. Quite useful for product development purposes. Let me know if you need more information.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 13 Feb 2012 at 10:48pm
	Knowing mix ingredients how easy to work out temperature that mix will freeze? Sue