Abstract
Initial freezing point and freezable water fraction, as the two parameters to determine the temperature dependence of fraction of frozen water, were measured systematically for solutions of glucose, its oligomers, dextrans, and potato starch. Initial freezing point was described by 2nd order polynomial of solute concentration. Freezable water fraction was described by 0.5th order function of solute concentration for glucose, maltose, and maltotriose or by linear function of solute concentration for dextran solutions and potato starch suspensions. Freezable water fraction increased with an increase in the molecular weight of solute. Temperature dependence of fraction of frozen water was different between solutions with low molecular and high molecular solutes reflecting the difference in their hydration states.
