What You Need to Know
The technique relies on instantaneous freezing at temperatures around –196 °C, which prevents the formation of large ice crystals that would otherwise disrupt protein structure. By maintaining the native conformation of proteins, the gel retains high structural integrity and low syneresis, making it ideal for applications such as spherification and edible ice‑cream.
The Science
Primary Reaction
Rapid freezing of aqueous protein solutions into amorphous ice, preventing ice crystal growth and preserving native protein conformation