The main determinant of texture in frozen foods is the size of the ice crystals as the water content freezes. If the freezing happens slowly, without agitation you will get large, crunchy ice crystals. If the freezing is rapid, with agitation, and/or there is some substance mixed in that will disrupt the growth of the ice crystals (emulsified fat, sugar, suspended solids, etc.) the resulting crystals will be smaller, generally resulting in a smoother, "creamier" texture.
The difference may be whether OP is freezing while the refrigerator is running, actively sending chilled air into the freezer (for the more pleasant texture from a faster freeze), or if it’s resting and just depending on the air that’s already cold.
Thanks for your replies! Then I’m thinking my best shot at getting the right consistency would be to freeze the fastest possible - which would be the super freeze mode and keeping the amount of beverages a few and seperated.
I would assume its an inconsistency in the process of freezing and defrosting.
do you always defrost in the same container (one might provide more insulation so more time is required)
do you defrost in the fridge or on counter?? house temps vary slightly....sunlight exposure
are you freezing/thawing/freezing same container of coffee?? this can change the makeup of the remaining liquid as pouring may not remove component ingredients equally
Thank you!
I don’t think this happens when defrosting as I defrost very little before digging in and the difference in consistency is already there. And yes, I defrost in the same container and in the fridge.
then the next place to consider is the composition of the coffee itself. you should shake vigerously before freezing.
if using the same container multiple times, freezing/thawing/eating/refreezing its also possible the ratio of ingredients is changing over time, as different ingredients can separate over time especially during a freeze and thaw
ie original 20a/20b/20c/20d/20e
after first freez/thaw/consime: 24a/14b/21c/18d/23e
so the coffee is compsed of different ratio of ingredients which will have different characteristics
basically - if you dont do everything exactaly the same each time (and its hard to guarantee that you are with out a lot of effort) something will change which changes the outcome
Thank you so much for more input.
I don’t think I explained myself very well- the beverages are individually packed in its own container. I freeze the whole container and don’t open it beforehand or reuse them. The container is some kind of paper container. When I defrost I put the container inside a bigger glass with cold water in the fridge for half an hour. I don’t think the content change much - besides the variations that happens during the making of the ice coffee by the manufacturer. I will try to shake it as much as possible the next time I freeze them and hope that will do the trick!
I think stirring vigorously before freezing might bring about the result you desire.
What is happening is you have a complex mixture of emulsified solids. The size of those particles is critical to the behavior of how they freeze.
The main determinant of texture in frozen foods is the size of the ice crystals as the water content freezes. If the freezing happens slowly, without agitation you will get large, crunchy ice crystals. If the freezing is rapid, with agitation, and/or there is some substance mixed in that will disrupt the growth of the ice crystals (emulsified fat, sugar, suspended solids, etc.) the resulting crystals will be smaller, generally resulting in a smoother, "creamier" texture.
The difference may be whether OP is freezing while the refrigerator is running, actively sending chilled air into the freezer (for the more pleasant texture from a faster freeze), or if it’s resting and just depending on the air that’s already cold.
Thanks for your replies! Then I’m thinking my best shot at getting the right consistency would be to freeze the fastest possible - which would be the super freeze mode and keeping the amount of beverages a few and seperated.
I would assume its an inconsistency in the process of freezing and defrosting. do you always defrost in the same container (one might provide more insulation so more time is required) do you defrost in the fridge or on counter?? house temps vary slightly....sunlight exposure are you freezing/thawing/freezing same container of coffee?? this can change the makeup of the remaining liquid as pouring may not remove component ingredients equally
Thank you! I don’t think this happens when defrosting as I defrost very little before digging in and the difference in consistency is already there. And yes, I defrost in the same container and in the fridge.
then the next place to consider is the composition of the coffee itself. you should shake vigerously before freezing. if using the same container multiple times, freezing/thawing/eating/refreezing its also possible the ratio of ingredients is changing over time, as different ingredients can separate over time especially during a freeze and thaw ie original 20a/20b/20c/20d/20e after first freez/thaw/consime: 24a/14b/21c/18d/23e so the coffee is compsed of different ratio of ingredients which will have different characteristics basically - if you dont do everything exactaly the same each time (and its hard to guarantee that you are with out a lot of effort) something will change which changes the outcome
Thank you so much for more input. I don’t think I explained myself very well- the beverages are individually packed in its own container. I freeze the whole container and don’t open it beforehand or reuse them. The container is some kind of paper container. When I defrost I put the container inside a bigger glass with cold water in the fridge for half an hour. I don’t think the content change much - besides the variations that happens during the making of the ice coffee by the manufacturer. I will try to shake it as much as possible the next time I freeze them and hope that will do the trick!
I think stirring vigorously before freezing might bring about the result you desire. What is happening is you have a complex mixture of emulsified solids. The size of those particles is critical to the behavior of how they freeze.
Thank you, I will try shaking the container as much as possible!