Soft-Serve Ice Cream

Hello! I really enjoyed your Soft-Serve Ice Cream video and I was wondering whether or not the concentration of beta-galactose & beta-glucose: lactose would affect the time taken for dry ice to "stiffen up" the soft-serve ice cream? Would there be any other variables that could possibly be tested e.g. concentration of lactose (broken into its constituents): milk powder?

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Afonso_Tito_de_Morais_164825

Since those are types of sugar, from my understanding, sugars drops the freezing point of the mixture, but since dry ice is able to make icecream so much faster and drop temperatures so rapidly, I think it would not take longer, but it would affect the texture/stability of the icecream. Too much sugars would result in quicker melting icecream and gloopier texture, too little and it would turn out icier, more granita-ish.

Afonso_Tito_de_Morais_164825

Just shooting in the dark tho, I have no scientific idea of what I'm saying, so I may be 200% wrong.. But hey: nothing like testing it out!

tangma27

Yeah the molecular weight of each molecule directly effects how much lower the temperature has to be when it is frozen. Sucrose and Lactose both decrease the freezing point the same amount. Dextrose and fructose depress it almost twice as much.