What You Need to Know
The extreme temperature drop to –196 °C induces rapid nucleation of amorphous ice (vitrification) rather than crystalline ice, thereby preventing ice crystal growth that would otherwise damage cellular membranes. The steep temperature gradient (<10 °C s⁻¹) and short residence time (10–20 ms) suppress enzymatic activity and oxidation of unsaturated fatty acids, preserving sensory quality.
The Science
Primary Reaction
Vitrification of water (amorphous ice formation) and suppression of ice crystal growth