Why is it important to add sodium chlorine to water when making homemade ice cream?

Answer 1

Putting Salt (sodium Chloride) to the homemade Ice Cream stops it from turning into a big chunk of frozen milk. It gives it its consistancy.

Answer 2

Putting Salt (sodium Chloride) to the homemade Ice Cream stops it from turning into a big chunk of frozen milk. It gives it its consistancy.

Answer 3

Sodium chloride (NaCl), in the form of rock salt, is used in the production of making ice cream to lower the freezing temperature of the ice water surrounding the ice cream mixer. The colder temperature allows the ice cream that comes in contact with the metal mixer to freeze solid.

Answer 4

Salt or sodium chloride is usually added and mixed with water to produce lower freezing point compared with just water. As the two are combined together, it absorbs more energy from the surrounding environment.

Answer 5

In the tub of an ice cream freezer, we pack crushed ice around the ice cream container. But only a few surfaces of ice are actually touching the container, and if we let the ice melt into water so that the water touches everything, it won't be cold enough to freeze the ice cream.

By adding salt - quite a bit of salt! - to the water, the ice melts at a lower temperature to form "brine", which will stay liquid and touch the entire container even though it's a lot colder than 32 degrees.

Answer 6

You also add ice. salt lowers the freezing point of the mixture so it freezes the ice cream more efficiently.

Answer 7

It lowers the freezing point of the ice water.

Answer 8

The motivation is to reduce the freezing point of the ice cream.