I love my sugar free popsicles but they’re getting more expensive (as is everything else). I got the molds to make homemade popsicles but I’m getting blocks of ice that separates the ice and the flavoring as it melts.
Why does it do that?
In: Chemistry
Without sugar to impact the melting point, you need things like emulsifiers and thickeners to stop things being solid ice. I learned this when making keto ice cream, lecithins, gums, fatty acids, all things I tested when formulating my recipe.
Depends on what kind you were getting.
Sugar is important to the chemistry, but in some cases they’re also being agitated as they freeze to trap air in which provides a smoother texture as well.
There are various additives that can be used for that as well, thickening agents mostly, which don’t really freeze at the same temperature so you have wayer frozen inside a sort of….mesh or skeleton I guess you could say of the thickener. That keeps it from being a solid block because it can break smoothly along those lines.
Commercial pops are not just liquid poured into a mold and frozen. Aside from ingredients, the process is different. They pre freeze it into something like a slurpee and inject that into the mold.
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