Quick-freeze process improves quality and texture
With an expanding range of process and packaging solutions for the food and beverage industry, Gulf Cryo, a leading manufacturer of food-grade industrial, medical and specialty gases in the Middle East, has added a new gas application that will cut ice-cream manufacturers’ time and costs while improving the quality and texture of the food.
Ice-cream hardening using Liquid Nitrogen (LIN) takes place within Gulf Cryo’s LIN tunnel freezer for continuous freezing or its LIN batch freezer depending on the quantity required. This process enables manufacturers to quickly harden ice-cream in bulk taking less than an hour compared to conventional freezing methods which can take over 24 hours.
With an estimated US$51 million market value* the ice-cream industry in the UAE continues to grow. Milos Kostic, applications manager at Gulf Cryo explains the science behind the application:
“Simply, the longer the freezing process takes, the more time there is for water molecules contained in the food to come together and form large ice crystals. These ice crystals can damage the structure of the frozen food which can impede flavour and consistency. Rapid freezing results in the formation of smaller ice crystals which ensure the moisture and quality are maintained for longer producing a creamier ice-cream. This process is also an environmentally friendly option as no electricity is needed for the freezing process.”
LIN food freezing trials of other food groups such as fish and fresh juices are currently being held for customers across the UAE.
For a one-to-one consultation with the gas applications team call +971 8848199 Ext: 322 or email: email@example.com for more information.