Description
Flash‑freezing fruit purées preserves texture and aroma for garnish.
Technical
Rapid nucleation at cryogenic temperatures (<–60 °C) forms microscopic ice crystals (<10 µm), maintaining cell integrity and preventing syneresis. The swift cooling (≈10⁴ K/s with liquid nitrogen) limits enzymatic browning and oxygen exposure, thereby preserving volatile aroma compounds and the purée’s visual quality.
Science
Primary Reaction
Rapid nucleation and crystallization of water in fruit purées at cryogenic temperatures
Sensory Profile
Aroma ()
intactfreshfruityvolatilepreservedbrightvibrantcleannaturalzingy