ABSTRACT
Ice formation in food systems results in freeze-
concentration of solids to a temperature-dependent
extent.[1,4,5] A concurrent decrease in temperature and
increase in viscosity of freeze-concentrated solutes and
food solids decrease diffusion and the rate of ice formation.
At a material-specific temperature, the freeze-concentrated
solutes and solids with some unfrozen water vitrify and ice
formation ceases. Such materials are maximally freeze-
concentrated and they show an initial concentration-
independent glass transition of the maximally freeze-
concentrated phase. In most carbohydrate solutions, the
maximally freeze-concentrated solute phase contains
about 80% solids and 20% unfrozen water.[7] The forma-
tion of the maximally freeze-concentrated state and vitri-
fication has been proposed to provide maximum stability to
several frozen foods.[4,5,12]
