Description
A low‑temperature filtration method that removes fats and colloids to produce a clear liquid.
Technical
Cooling the solution below 5 °C raises its viscosity, slowing diffusion of colloidal particles and allowing them to be captured by fine filter media. The reduced temperature also lowers fat solubility, causing fat droplets to coalesce and be trapped. This physical‑chemical separation preserves heat‑sensitive flavors while inhibiting microbial growth.
Science
Primary Reaction
temperature‑induced viscosity increase leading to physical separation of colloids
Sensory Profile
Aroma ()
cleanneutralfreshcrispdelicatesubtle
Origin & History
Civilization
French
Era