the decrease in freezing point of a solution, proportional to the concentration of solute particles.

the difference in temperature between the freezing points of a solution and of the pure solvent.

of a solution is a colligative property associated with the number of dissolved molecules. The lower the molecular weight, the greater the ability of a molecule to depress the freezing point for any given concentration. For example, in ice cream manufacturing, monosaccharides such as fructose or glucose produce a much softer ice cream than disaccharides such as sucrose, if the concentration of both is the same.