Description
A cryogenic spray‑drying process that freezes sauce droplets to liquid‑nitrogen temperatures before rapid sublimation, producing a dry powder with minimal thermal damage.
Technical
The method relies on a liquid‑to‑solid phase change at ~‑196 °C followed by a solid‑to‑gas sublimation under vacuum, thereby bypassing the liquid phase and suppressing Maillard reactions. This preserves heat‑sensitive nutrients and volatile flavor compounds, while maintaining protein integrity and preventing oxidation of unsaturated fatty acids.
Science
Primary Reaction
liquid → solid (freezing) → solid → gas (sublimation)
Sensory Profile
Aroma ()
fragrantintactsubtlenaturalunoxidizedfresh
Origin & History
Civilization
Japanese food technologists