The larger portion of reported datum have dealt with the crystallization of solute from dispersions. The rate of crystallization is the rate the crystallizing substance becomes a solid crystal. It is determined by the time required for a drop from one temperture to another. Other components contribute to decreasing or increasing crystallizing rate. Rapid crystallization and agitation during the freezing are a must for the formation of small crystals.
Solutes decrease the freezing point or the point of crystallization of water.
Thus, the greater the solute concentration, the slower the rate of crystallization. Rate of crystallization is also decreased during the solidification of water by colloids and suspensions in a mixture. Fats, milk or egg proteins or stabilizers and emulsifiers would be in this category. These stabilizers and emulsifiers help keep the ice crystals small by absorbing some of the free water to form a gel. The gel prevents the growth of large ice crystals due to its stiffness and internal structure.