What You Need to Know
Cryogenic concentration utilizes freezing point depression and crystallization to separate components. This process involves temperatures below -100°C (-148°F) and can take several hours or overnight. The chemistry behind this method allows for the concentration of ingredients without the loss of volatile compounds.
Steps
- 1.
Nordic berry essence (Scandinavia): Concentrates wild berry flavors for sauces without heat degradation
- 2.
Japanese dashi ice (Japan): Creates ultra-pure kombu and bonito flavor crystals
- 3.
Mexican chili extract (Mexico): Isolates capsaicin compounds without oil solubility issues
The Science
Primary Reaction
Crystallization