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The Solubility-Freezing Point Relationships of Water Solutions Saturated with Respect to Sucrose and Dextrose in Relation to the Storage of Sherbet and Water Ice

Bureau of Dairy Industry, U. S. Department of Agriculture, Washington, D. C.

ABSTRACT

It has long been known that the crusting of sherbet and water ices is due to the crystallization of cane sugar. Leighton (1) showed that, theoretically, such sugar separation could not take place under ordinary conditions if the sherbet was held at a temperature higher than the eutectic temperature of the system cane-sugar-water, which he determined to be as approximately-12° C. Dahlberg (2) showed this independently, and also showed that sugar separation could be prevented at even lower temperatures if dextrose or corn sugar was used in place of part of the cane sugar. Experiment showed him that a concentration of 7% dextrose and 25% sucrose was the most satisfactory for the prevention of sugar separation, although a slightly higher proportion of dextrose could be used. With the realization that the greatest protection was to be had if the proportion of the two sugars to water was that of their ternary eutectic mixture, but lacking suitable laboratory facilities for the precise determination of the joint solubility and freezing point relationships of sucrose and dextrose at temperatures below ordinary room temperature, Dahlberg extrapolated from the data then existing for the relationships at higher temperatures and came to the conclusion that the freezing point of a water solution just saturated to both sucrose and dextrose would be about 20.0° C.