Continuation of the note “Raisins in the freezer” 5 XI 2024.

The idea, apparently, was correct – some kind of natural, natural antifreeze exists in raisins.

Description of the experiment:

Introduction.

In a previous note, I described the continued softness of the swollen from hot (boiling) raisin water mixed with ice cream in the freezer. It would seem that with such an amount of water, the swollen raisins in the freezer with a temperature of minus 12-15 degrees Celsius should have turned into ice cubes, and this just did NOT happen. I assumed that they contain or form natural antifreeze during drying. But the water, which I poured boiling raisins in a bowl and allowed to stand for several hours, nevertheless, did NOT freeze! I then assumed that the concentration of “raisin antifreeze” in it was low.

The actual experiment.

The water, which had already been used once, was frozen and then poured over NEW portions of raisins with it again, bringing it to a boil. That is, it trivially increased the concentration of antifreeze in it.

After three times, the water was still freezing, but it was no longer ordinary solid ice, but a kind of softened mass of semi-frozen ice at a temperature in the freezer of minus 15 degrees Celsius, easily pressed with a finger.

Today I brewed raisins with the SAME water for the fourth time.

After five hours in the freezer at minus 15 degrees Celsius, 5 degrees Fahrenheit the water almost did not become ice, but was still liquid.

It shows. that my assumption about the natural antifreeze in raisins was correct.

I doubt that the raisins contain propylene glycol.

It’s funny that, judging by the abundance of its mentions as a food additive, AND ONLY IT, it is the ONLY known food antifreeze!

In my opinion, there is something else in the raisins. But the fact is, the water turned brown because of the raisin pigments, but IT DOES NOT FREEZE IN THE FREEZER!

If I’m wrong, let my seniors correct me.

23 XI 2024