Why do some foods freeze well and others don’t?
In: Biology
The different contents of items may have different freezing points, plus some contents may want to separate naturally.
Ice cream is a great example. If you leave it out to melt, the fats and the water will separate (just like oil and water). They will still separate when frozen, but much more slowly. This is why if you leave ice cream in the freezer for too long, the fats and water separate more and more, and you have two frozen parts instead of a nice mix – the frozen milk fats (the goopy stuff) and frozen water (the ice crystals).
There are similar dynamics at play with many items. When the moisture wants to freeze in something like bread, it separates out and freezes on it’s own, this means less moisture is left inside the bread making it hard and dry, and ice accumulates outside of the bread – AKA, freezer burn.
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