Description
Cryo‑infusion is a low‑temperature infusion technique that delivers flavor molecules into food matrices while preserving volatile compounds and structural integrity.
Technical
By immersing food in a liquid at –20 °C to –30 °C under controlled pressure (0.5–1.0 atm), flavor molecules diffuse into the matrix via concentration gradients without protein denaturation. The cold environment suppresses enzymatic and oxidative reactions, maintaining aroma and texture. The process relies on diffusion kinetics and the minimization of ice crystal growth to preserve cellular structure.
Science
Primary Reaction
Diffusion of flavor molecules into food matrix
Sensory Profile
Aroma ()
citrusherbalfreshsubtleintensefloralvibrantdelicatecomplexrefreshing