Frozen water at the serving temperature

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Thank you for posting to the forum. 
The guideline, and it is only a guideline, is based on my experience of using the freezing point formula explained in the article "Plotting freezing point curves for ice cream and gelato mixes" that you have referenced on this website. Over some years I have used these spreadsheets to calculate the % frozen water and have noted that 'scoopable' gelato and ice cream generally had 65 to 70% frozen water at the serving temperature.

I am fairly certain that there are formal publications that would support my observation. When I get time I will try and reference this. 

Try doing Web of Science , Google Books and  Google Scholar searches to find references.

Spreadsheets for doing these calculations can be downloaded from the site. There is also a free OnLine calculator that will generate FP curves.

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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: Frozen water at the serving temperature Posted: 13 Jan 2019 at 12:03am
	Thank you for posting to the forum. The guideline, and it is only a guideline, is based on my experience of using the freezing point formula explained in the article "Plotting freezing point curves for ice cream and gelato mixes" that you have referenced on this website. Over some years I have used these spreadsheets to calculate the % frozen water and have noted that 'scoopable' gelato and ice cream generally had 65 to 70% frozen water at the serving temperature. I am fairly certain that there are formal publications that would support my observation. When I get time I will try and reference this. Try doing Web of Science , Google Books and Google Scholar searches to find references. Spreadsheets for doing these calculations can be downloaded from the site. There is also a free OnLine calculator that will generate FP curves.

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blueguy Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote blueguy Thanks(0) Quote Reply Posted: 11 Jan 2019 at 12:21pm
	Hello, I would like to know the detail about frozen water at the serving temperature mentioned by you Mullan, W.M.A. (2018) "Note that as a guideline aim for a mix that gives around 65 to 70% frozen water at the serving temperature". Could you please explain more about this, & any reference for the 65-70?? thanks!