"The addition of 50% by weight of a 50% mixture of ethyl lactate in water to a concentrated, filtered corn steep liquor (containing 50% water and 50% solids comprising mostly lactic acid and sugars) caused a reduction in freezing point from -11??? C. to -16??? C. The addition of 2% by weight sodium lactate further reduced the freezing point to -20??? C." . . . . . .