Why Nacl is used in ice creams?

Salt (NaCl) is indeed commonly used in ice cream production, but its primary purpose is not to prevent ice cream from freezing. Salt is used in ice cream for several reasons:

Enhancing Flavors: Salt acts as a flavor enhancer, intensifying and balancing the sweetness of ice cream. It counteracts the excessive sweetness and helps bring out the other flavors in the ice cream, such as vanilla, chocolate, or fruits.

Controlling Freezing Process: While salt doesn't prevent ice cream from freezing, it does affect the freezing process and ice crystal formation. Salt lowers the freezing point of the ice cream mixture, allowing for a smooth, creamy texture rather than large ice crystals. It helps control the growth and size of ice crystals, resulting in a more desirable texture and consistency.

Improving Stability: Salt aids in stabilizing the ice cream emulsion, which is a mixture of fat, water, and air. By interacting with the proteins present in the ice cream, salt helps maintain a consistent and stable texture over time, preventing undesirable changes in the ice cream's structure.

Increasing Overrun: Overrun refers to the amount of air incorporated during the freezing process. Salt helps to increase overrun, resulting in a higher volume of ice cream with a lighter and fluffier texture.

Antibacterial Properties: Salt, in trace amounts, has antimicrobial properties that can inhibit the growth of certain microorganisms, potentially enhancing the shelf life of ice cream.

It's worth noting that the amount of salt used in ice cream is relatively small and carefully controlled to achieve the desired effects without making the ice cream salty. Typically, only a small amount of salt is added, often less than 1% of the total mixture's weight.