Description
Rapid CO₂ dissolution into liquids using temperatures below –56 °C and high pressure.
Technical
At cryogenic temperatures, the solubility of CO₂ in water increases dramatically, following Henry’s law with a temperature-dependent constant that rises steeply as the liquid approaches its freezing point. The large temperature gradient drives mass transfer across the liquid–gas interface, allowing CO₂ to dissolve at rates orders of magnitude faster than at ambient temperatures. The process also lowers the viscosity of the beverage, further enhancing diffusion and enabling near-instantaneous carbonation.
Science
Primary Reaction
CO₂(g) → CO₂(aq)
Sensory Profile
Aroma ()
crispfrostycleaninvigoratingsharpmetallic
Origin & History
Civilization
Modernist gastronomy