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What are food additives that help popsicle/shaved ice melt slower?

Simple popsicle ingredients: water, sugar, flavoring

I used agar agar and gelatin before, but don’t want to: The texture is not the same, it feels like icy flakes, not like fluffy snow.

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  • Alcohol has a lower freezing point, so may help, but that might not be acceptable depending on who you are serving to! – GdD Jan 21 at 13:07
  • @GdD : wouldn't the lower freezing point of alcohol mean that it'd also melt at a lower temperature? – Joe Feb 21 at 2:50
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You could experiment with decreasing the sugar...higher sugar means quicker melting. However, if you want to eliminate all melting, you could try making a fluid gel using low acyl gellan (typically 0.5% to 1.25%...so, it doesn't take much). Then freeze that. It is more freeze/thaw stable than agar.

  • The gums would probably give you a more chewy texture....xanthan, perhaps more slimy. – moscafj Jan 21 at 12:07

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