Euteictic freeze crystallization is a method where an electrolytic solution is cooled and separated into a stream of (relativly) clean, pure ice and a salty brine. I know anectdotally of wine concentrates that where made similiar. Now I wonder wether a suspension of solids can be separated in a similiar way, and if so under what circumstances, and if not, why.
Some half baked thoughts of mine:
Anecdotally, if I put soup into the the freezer, no easily visible separation occurs.
With comparativly large suspended particles, a growing ice crystal may not be able to 'push' particles away and encapsulate them instead.
With salty solutions, the brine is denser than the water or ice and separates by gravity - while in my soup, er suspension, some solids will settle at the top with the ice and become frozen in it.
The whole thing my simply be a matter of time, with slower freezing allowing for cleaner crystals