Unfreezable water UFW

Fig. 1.51. Unfreezable water (UFW) in a 0.57 % ovalbumin solution as a function of the freezing temperature with different CPAs (Fig. 4. from [1.36]).

As shown in the following table (from [3.6]) the selection of the excipient also defines Tg- and the amount of unfreezable water (UFW) in the glass phase. 

Table 1.1.1 shows the unfreezable water (UFW) in various foods. The reasons and the consequences are described in Sections 1.1.3 and 1.1.4. In comparing these data with other publications, e.g. [1.3], smaller values may be found. This can depend not only on the different raw materials and the history of the probe until measurement, but also on the methods of measurement. 

Table 2 Glass Transition Temperatures (Tg-) and Content of Unfreezable Water (UFW) of Some Excipients at Glass Temperatures 4]...

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