Cryogenic freezing is a rapid freezing method that uses liquefied gases such as liquid nitrogen or carbon dioxide at extremely low temperatures to freeze food within seconds, producing very small ice crystals and superior texture retention.
In trade practice
Because operating costs are substantially higher than for mechanical IQF tunnels, cryogenic freezing is typically reserved for premium, delicate or high-value products where texture and appearance justify the cost. Suppliers using cryogenic systems should provide buyers with freezing records showing the gas used and the exit core temperature. Food safety teams should verify that the carbon dioxide or nitrogen used is food-grade and that residual gas levels comply with applicable food additive rules.
In a specification
Where cryogenic freezing is required by a buyer, the specification should state the permitted cryogen, the minimum exit core temperature and any documentation the supplier must retain to demonstrate compliance.