Question

why ice cream vendors add salt in their icing chamber​

Answer 1

Answer:

Ice cream freezes at a temperature lower than water's 32-degree freezing point. If water becomes ice at 32 degrees, adding salt lowers that necessary temperature, depending on how much salt you add

Answer 2

❗ ANSWER ❗

Salt provides the solution. Similar to sugar, salt affects how water freezes and effectively lowers the freezing/melting point of water. Creating a saltwater slush and packing this around our ice cream base allows us to cool the base enough so that it starts to thicken and freeze before the ice melts completely.

Hope it's helpful dear...........

❌ Itz Mahi Here ❌