Freezing Point Depression (Food) Calculator

Calculate freezing point depression from solute content and estimate ice fraction at storage temperature.

Solute mass (g)

Avg. solute MW (g/mol)

Water mass (g)

van't Hoff factor (i)

Storage temperature (°C)

Tab to move between fields

Freezing point (°C)

-0.27

Ice fraction (%)

98.49

ΔTf depression (°C)0.27

Molality (mol/kg)0.15

Moles of solute0.15

Unfrozen water (%)1.51

Conc. in unfrozen phase (%)76.8

Solute Mass Fraction0.05%

How to Use This Calculator

Enter the mass of dissolved solutes and their average molecular weight in g/mol.
Set the water mass in grams and the van't Hoff factor (1 for sugars, ~2 for NaCl).
Enter your freezer storage temperature in °C.
The calculator shows freezing point, ΔTf depression, molality, moles of solute, ice fraction at storage temperature, and effective solute concentration in unfrozen water.
Use ice fraction to predict product texture changes during frozen storage and optimize sugar/salt levels for desired freeze point.

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