Description
Instantaneous freezing of dairy mixtures in liquid nitrogen yields silky, sub‑10 µm ice crystals.
Technical
The rapid drop to −196 °C induces homogeneous nucleation, limiting crystal growth and preserving fat globule integrity. Protein denaturation is minimized, and sugar crystallization is suppressed, maintaining a stable emulsion of 20–30 % fat and 10–15 % sugar.
Science
Primary Reaction
Rapid nucleation and crystal growth inhibition
Sensory Profile
Aroma ()
coldsweetcreamydairysubtlefreshvanilla-likemilkyfrostydelicate