Work out freezing point depression (dessert) instantly with clear inputs, formula shown and shareable results.
Freezing point depression is 1.86 degrees per mole of dissolved particles per kilogram of water. Because depression depends on moles rather than mass, glucose depresses nearly twice as much as sucrose for the same weight, and salt more than three times as much again because it dissociates.
Freezing point depression
deltaT = 1.86 x total molality; molality = moles of solute / kg of water
Anti-freezing power
PAC index weights each sugar by its relative depression, sucrose = 100
It sets serving hardness. Too little depression and the product is rock hard at scooping temperature; too much and it will not set. Balancing sugar types is how texture is engineered.
They give more depression per gram than sucrose and less sweetness, allowing a softer product without making it cloying. Dextrose is the most effective per unit sweetness.