Comments on: Freezing point depression

By: icecreamcalc

icecreamcalc — Sun, 02 Nov 2025 20:53:11 +0000

In reply to Stephen. No it's not. It's between 90 and 110. So 75 is wrong. I will update the post.

By: Stephen

Stephen — Sun, 02 Nov 2025 14:29:49 +0000

Hey! Is the relative sweetness for honey really only 75? When I look it up on google and enter the sugar composition it comes up with a POD of around 100 or more.

By: icecreamcalc

icecreamcalc — Thu, 26 Jun 2025 07:10:44 +0000

In reply to Nitin. Many recipe developers and tools, including the University of Guelph, use 100 as the PAC for 100g sucrose in 1000g mix. This is the most common way of defining PAC, some also use 1.0 for this instead. I have never seen 10? But, if you see 24-28 in some other source you can assume that equates to 240-280 in ICC.

By: Nitin

Nitin — Thu, 26 Jun 2025 01:59:16 +0000

I’m a little confused at why IceCreamCalc shows PAC values for common recipes as 200-300 and elsewhere I’m seeing recommended PAC for Ice Cream is 24-28?

You say 100g of Sucrose in 1000g water is PAC 100.
The other blog Holger linked above says 1g of Sucrose in 100g of water is PAC 1. Which I think suggests 10g of sucrose in 1000g is PAC 1, and thus 100g of Sucrose in 1000g would be PAC 10.

Why are these different by a factor of 10?

By: icecreamcalc

icecreamcalc — Sun, 01 Jun 2025 05:25:52 +0000

In reply to Marcus. Yes, salt is used. But salt is calculated separately so you should not add it to the PAC of the ingredient. If you do it will be counted twice. There is a Data item called "PACtot" that includes Salt.

By: Marcus

Marcus — Sat, 31 May 2025 19:52:43 +0000

Hello;
I was thinking .. If I add salt in a recipe in your software (Amazing program It Is !) or use an ingredient containing salt (Example parmesan cheese), is your software take in account the PAC of the salt to calculate the freezing curve ?

Thanks

By: icecreamcalc

icecreamcalc — Wed, 05 Jun 2024 07:13:56 +0000

In reply to Gaudenzio. What you can do is to calculate the molar mass with an experiment. Then the PAC can be calculated by dividing the molar mass of sucrose with the molar mass of your unknown solvent. To determine the molar mass of an unknown powdered solute using freezing point depression. Dissolve a known mass of the powdered solute in a known mass of water and measure the freezing point of the solution. The difference in freezing points, along with the masses of the solute and solvent, is used to calculate the molar mass of the solute. I will email the procedure and formulas and some more explanations.

By: Gaudenzio

Gaudenzio — Tue, 04 Jun 2024 14:29:12 +0000

Hi Patrik,
thank you for your answer. I have an alternative idea to share, maybe you can give an opinion about it.
Could I determine the PAC value experimentally? I would try iteratively to prepare 2 water solutions with the same freezing point, one with pure sucrose, and another one with the powder of which I want to determine the PAC value. If I need twice the quantity of this powder to get the same freezing point, would that mean that the PAC value is 50, or is it something more complex than that?

By: icecreamcalc

icecreamcalc — Tue, 04 Jun 2024 11:48:20 +0000

In reply to Gaudenzio. You can't use the nutrition label for glucose powders. The label only have to show the mono- and disaccharides so you don't know what other sugars the product contains. I suggest you use the PAC and POD from the Glucose Powder 20DE in the standard database PAC=37 POD=16 Or if you find reliable values from some other source.

By: Gaudenzio

Gaudenzio — Tue, 04 Jun 2024 10:08:34 +0000

Hi Patrick, thank you very much for your invaluable work.
I’m trying to use a product which is adverteised as Powder Glucose DE21, and for that purpose i’m trying to estimate the PAC and POD values (which are not provided in the technical sheet).
Actually the nutritional values are kinda weird because sugars are quite low, it looks like more something in the middle between Powder Glucose and Maltodextrines.
These are the only known data, is there any way to give a reasonable estimation of the PAC and POD values?
(for 100gr)
Total Moisture: 3,5gr
Total Carbohydrates: 96,5gr.
Sugars: 8gr (Glucose 1,5gr, Maltose 6,5gr)
Other carbohydrates (oligo and polisacch.) 88,5gr.
Dextrose equivalent: 21

Thanks in advance.