Description
Rapidly freezes a supersaturated sugar solution to produce uniform, translucent candy shards.
Technical
The technique cools a 70–80 % w/w sucrose solution to –80 °C – –196 °C, suppressing ice nucleation with cryoprotectants (e.g., glycerol, sorbitol) to allow controlled nucleation and slow crystal growth. The low temperature and controlled cooling rate yield large, glassy sucrose crystals while preventing vitrification or ice‑induced defects.
Science
Primary Reaction
Controlled nucleation and crystal growth of sucrose under rapid cryogenic cooling.
Sensory Profile
Aroma ()
sweetcaramellight vanillacleancrystalline
Origin & History
Civilization
Spanish and British modernist chefs
Era
Early 20th‑century confectionery; modern revival 2000s