Capable of being frozen; able to be converted from liquid to solid state by cooling, or preservable by freezing.
From 'freeze' (to convert to solid by cold) + '-able' (capable of being). This is a productive modern formation used especially in food storage and scientific contexts.
Not everything is equally 'freezable'—some foods freeze beautifully while others develop weird textures or separate (like mayo), which is why smart food preservation requires understanding the chemistry of what you're freezing.
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