How Do Salt and Sugar Affect Ice Cream Making?

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SUMMARY

The discussion focuses on the effects of sugar and salt on ice cream making. Sugar increases the sweetness and affects the freezing point of the ice cream mixture, while salt lowers the temperature of the ice bath, enhancing the freezing process. Specifically, adding salt to the ice bath depresses the freezing point, resulting in smaller ice crystals in the final product. Participants emphasize conducting experiments to measure temperature changes when sugar is added to cream and the impact of varying salt amounts on the freezing point.

PREREQUISITES
  • Understanding of freezing point depression
  • Basic knowledge of ice cream making techniques
  • Familiarity with temperature measurement tools
  • Concept of solubility and its effects on mixtures
NEXT STEPS
  • Conduct experiments measuring temperature changes when adding sugar to cream
  • Research the principles of freezing point depression in solutions
  • Explore the effects of different salt concentrations on ice bath temperatures
  • Study the relationship between sugar content and ice crystal formation in ice cream
USEFUL FOR

Food scientists, culinary students, and anyone interested in the science of ice cream making will benefit from this discussion.

jpp
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I need need. I did the experiment, but I cannot answer the questions. Can anyone help?

How does the sugar affect the ice cream mixture?

How does the salt affect the ice bath? I believe it lowers the temperature.

Compare the affects of the salt and the sugar on their respective solutions?

What does Newton's Third Law of Thermodynamics say? Could not find this anywhere.

Thanks so much
 
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Are you sure these are really the questions? Please check thewm with another student to make sure .
 
Here are my thoughts on some of your questions...
jpp said:
I need need. I did the experiment, but I cannot answer the questions. Can anyone help?

How does the sugar affect the ice cream mixture?
Hint: try an experiment where you add sugar to "freezing" cream. Measure the temperature, before and after adding sugar. (you may want to add a larger amount of sugar than you might ordinarily use in ice cream)

Also see this reference

How does the salt affect the ice bath? I believe it lowers the temperature.

Correct.. the salt does depress the freezing point ice/water bath.. I have noticed (subjectively), in making ice cream, that the more salt I add, the quicker it depresses the freezing point and seems to make "smaller" ice crystals in the ice cream.

Compare the affects of the salt and the sugar on their respective solutions?
based on the answers you have found out for the previous two questions
you should be able to formulate your own answer on this one.
 
Last edited:

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