The fields with the red border are required or invalid.

Calculator for determining the initial freezing point depression of an ice cream or gelato mix and plotting the freezing curve of the mix.
Calculate the initial freezing point of an ice cream mix
ERROR MESSAGES
Ingredient g / 100 g mix                      
Sucrose  
 
Dextrose (glucose) or fructose    
Select maltodextrin      
   
Whey solids    
Milk Solids Not Fat (MSNF)*    
High fructose corn syrup (HFCS)    
Select Corn Syrup Solids      
   
Select high-maltose corn syrup      
   
Water content of mix    
Sucrose Equivalent (SE)
g sucrose in 100 g mix
FPD from SE,°C
FPD from salts,°C
Initial FPD of mix,°C
Water frozen (% of original)
Data used to construct the freezing curve
Water (%)
Notes
Sucrose equivalent***
* MSNF can be derived from all mix components but if whey is used it is better to exclude it and add it separately
g sucrose in 100 g mix
 
FPD from SE
**If whey is added do not include its contribution to MSNF
FPD from salts
 
FPD,°C
*** Calculated using a fourth order polynomial regression equation with a R2 value in excess of 0.9999.                
This calculator is for educational use only and is not warranted. Copyright Dr Michael Mullan Dairy Science and Food Technology.
Terms of use
Can I customise a spreadsheet for my personal use?
Yes but you are advised make backup copies first!
Can I make multiple copies for use in my college or institution? 
No. You should only do this if you buy a licence to do this!
Can I sell these spreadsheets to users?
Only if you buy the rights to do this!
I need a customised Excel solution. Do Dairy Science and Food Technology undertake customised development work and consultancy?
Possibly! Contact me and let me have details of your requirements.
What happens if I find calculation errors in a spreadsheet?
These spreadsheets have been tested extensively and it is unlikely you will find any errors. If you do find an error I will correct the error and send you an amended spreadsheet. Under certain circumstances e.g. low fat mixes using two or more sources of MSNF, the MSNF balance may not balance exactly. This is not an error created by the spreadsheet and is a consequence of the approximations used in the serum point model. If donors Email me after the spreadsheets have been received I will also provide some advice on how to virtually eliminate this MSNF error using the Serum Point method.
Note if an ice cream formulation does not use a source of concentrated milk solids it may not be possible to achieve target MSNF concentrations. Use of special stabilisers or short storage times may be required.
If you are unhappy with the spreadsheet after it has been corrected I will be happy to refund your donation.
Do you provide technical support?
Generally no! But if you have a problem I will try to help.
Are the spreadsheets warranted? Note the NO LIABILITY statement
No. You use at your own risk. I am providing education products intended to help users understand how to apply scientific principles in ice cream manufacture. They are not being sold as quality assurance instruments for use in commercial production environments and should not be used commercially.
The spreadsheets require a registered copy of Microsoft Office or equivalent "Open Office" software to run. No spreadsheet application software is provided with the spreadsheets.
You should not donate with the intention of using these spreadsheets unless you intend to use them for your personal non-commercial use and accept that
•IN NO EVENT SHALL DAIRY SCIENCE AND FOOD TECHNOLOGY AND ITS OWNER Dr MICHAEL MULLAN BE LIABLE TO YOU, FOR ANY DAMAGES, INCLUDING ANY LOST PROFITS,
•LOST SAVINGS, OR ANY OTHER DIRECT, INDIRECT, SPECIAL, INCIDENTAL, OR CONSEQUENTIAL DAMAGES ARISING FROM THE USE OR THE INABILITY TO USE THE SOFTWARE
•OR ANY MISTAKES AND NEGLIGENCE IN DEVELOPING THIS SOFTWARE, OR FOR ANY CLAIM BY ANY OTHER PARTY.
•YOU THE PERSON USING THIS SOFTWARE BEARS ALL RISKS AND RESPONSIBILITY FOR THE QUALITY AND PERFORMANCE OF THIS SOFTWARE.