Freezing Point Depression (Dessert) Calculator

Work out freezing point depression (dessert) instantly with clear inputs, formula shown and shareable results.

About Freezing Point Depression (Dessert) Calculator

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.

Formulas

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

Worked example

With the default values below, Freezing Point Depression (Dessert) Calculator returns Predicted Freezing Point of -2.0195. Change any input above and every figure here is recalculated in your browser.

Inputs used

Sucroseminimum 0 g per kg mix: 150 g per kg mix
Glucose Or Dextroseminimum 0 g per kg mix: 30 g per kg mix
Water In Mixminimum 0 g per kg mix: 620 g per kg mix
Saltminimum 0 g per kg mix: 2 g per kg mix

Results

Predicted Freezing Point: -2.0195
Freezing Point Depression: 2.0195
Total Molality: 1.0858
Anti-Freezing Power Index: 2,470.00

Step by step

1Values used
2Freezing point depression
3Anti-freezing power
4Predicted Freezing Point= -2.0195
5Freezing Point Depression= 2.0195
6Total Molality= 1.0858
7Anti-Freezing Power Index= 2,470.00

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

Why does this matter for gelato and sorbet?

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.

Why use glucose or invert sugar?

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.