What You Need to Know
The process involves freezing ingredients (typically fruits, vegetables, or herbs) before blending to limit enzymatic browning (polyphenol oxidase inhibition below 4°C), reduce oxidative degradation (slowed lipid oxidation at subzero temps), and control pectinase activity. Rapid freezing forms smaller ice crystals (via the Ostwald ripening suppression effect), preserving cellular structure.
Creates sauces with brighter flavors (from reduced oxidation), smoother textures (from controlled ice crystal formation), and more vibrant colors than room-temperature blending. Particularly effective for herb sauces (like pesto), fruit coulis, and vegetable purées where freshness and color retention are priorities.
Key Parameters
Temperature
°C - °C
Time
4 hrs at -20°C
2 min (flash freezing with LN2) - 24 hrs (conventional freezer)
Equipment
Steps
- 1.
undefined
- 2.
undefined
- 3.
undefined
The Science
Primary Reaction
Glass transition (Tg) of water-ice phase change and its impact on macromolecules