Non-equilibrium ice formation

Cooling solutions to below their freezing point results in the formation of ice. If solutions of sugars are cooled rapidly, non-equilibrium ice formation occurs. This is the most common form of ice in frozen dairy products (e.g. ice-cream). Rapid freezing of ice-cream mixes results in the freeze concentration of lactose and other sugars, resulting in supersaturated solutions if the temperature is too low to permit crystallization. The rapid cooling of lactose results in the formation of a supersaturated, freeze-concentrated amorphous matrix. 

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Roos, Y.H., and M. Karel. 1991b. Non equilibrium ice formation in carbohydrate solutions. Cryo-Letters. 12 367-376. 

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