Description
Rapidly freezes food to –196 °C in 1–5 seconds, vitrifying water and preserving texture and flavor.
Technical
The extreme temperature gradient drives a glass transition in water‑rich tissues, preventing ice crystal nucleation and growth. Vitrification yields a homogeneous amorphous ice matrix that maintains cellular integrity and minimizes post‑freeze recrystallization.
Science
Primary Reaction
Rapid cooling induces vitrification and glass transition of water, limiting ice crystal formation
Sensory Profile
Aroma ()
freshcrispcoldsubtlemetallic
Origin & History
Civilization
Molecular gastronomy chefs
Era
1970s–80s
Region