0
If one is at sea level, ice cream STARTS to freeze at below 0 (so about -1 and -2) but the higher altitude you live in, the temperature doesn't need to be so low (because of the air pressure)
Wiki User
∙ 11y ago
Add your answer:
Earn +20 pts
Is the freezing point of ice cream lower or higher than the freezing point of water?
It is lower.
How hot does it have to be for ice cream?
Below freezing point. After a few minutes, it will turn to milk.
Why does salt melt ice cream?
The reason why salt melts ice cream is the same as why it reduces the freezing lvl of water. It simply reacts with the ice seeing as the ice then gets a lower freezing point, the ice cream melts.
When homemade ice cream is madesalt is added to ice that surrounds the ice cream camber?
salt lowers the freezing point of water
What property of salt is importent when making ice cream?
Salt inhibits freezing (it makes foods have a higher freezing point), which helps the ice cream to remain soft enough to eat straight from the fridge.
Can you freeze cream?
Yes it is possible to freeze cream, but it takes a little longer. Most liquids with a higher viscosity have a higher freezing point.
What is the freezing point of cows milk?
Strictly speaking cream does not have a single freezing point. Cream is a suspension of fats in water. Fats do not have a clearly-defined freezing or melting point and can remain soft at very low temperatures, or fail to become fully liquid at high temperatures. Water freezes at zero degrees Celsius (or thereabouts depending on purity). Cream will form ice-cream at temperatures below zero degrees Celsius when it becomes a mixture of fats and ice crystals.
Sodium chloride is used to make freezing mixtures used by ice-cream vendors?
Sodium chloride is added to the ice to lower the freezing point of the ice. ... This allows time for the ice cream to freeze more evenly
When homemade ice cream is made salt is added to the ice that surrounds the ice cream chamber. Which property of salt is important when making ice cream?
Salt inhibits freezing (it makes foods have a higher freezing point), which helps the ice cream to remain soft enough to eat straight from the fridge.
Why is salt sprinkled to the ice in ice cream?
To lower freezing point, making the ice cream mix in the container colder than freezing temperature so it freezes faster. Its much easier to make ice cream with a compressor freezer than a salt & ice freezer.
What is the chemistry of ice cream making lowering the freezing point of water?
can someonehelp am doing this and its kinda weird to understand
What is the use of sugar in ice cream?
to be tasted Therefore sugar has two functions: Sweetening,Lowering the freezing point
