What You Need to Know
During cryogenic freezing, water molecules are rapidly converted to ice at temperatures below –196 °C, preventing the formation of large ice crystals that would rupture cell walls. The resulting small crystals maintain the integrity of proteins and starches, preserving the native tertiary structure of enzymes. Controlled thawing at 4 °C allows gradual recrystallization, keeping the protein matrix intact and preventing the release of bound flavor compounds.
The Science
Primary Reaction
Rapid freezing limits ice crystal growth, preserving cellular structure; controlled thawing prevents protein unfolding and flavor loss.