The principle of molecular ice cream is to use liquid nitrogen, because the boiling point of this gas is extremely low, -196°C, which can quickly solidify the ice cream. In addition to tasting more delicate, it can also reduce the use of cream and milk.

More importantly, by utilizing molecular technology, the ingredients used can be more diverse and have a variety of flavors.

Molecular ice cream uses Europe's advanced molecular technology to combine ingredients, change the molecular structure of the ingredients, and then combine it with pure natural fresh milk and fruits, using -196°C liquid nitrogen to solidify instantly to create delicious ice cream.

The ice cream production process only adds fresh fruits and other natural ingredients, without any artificial additives. It is completely natural, has a silky texture and is more delicate to eat, without any ice residue!

The principle of ice cream is to pour the ice cream liquid on the cooling plate and then scrape it off. During this period, the air is wrapped in the milk fat and the softness of the air, giving people a different taste from eating ice.

The principle of liquid nitrogen ice cream is to directly stir and mix liquid nitrogen and "ice cream liquid" without the scraping process or the need to incorporate air.

So when you use liquid nitrogen to make ice cream, the result is actually not ice cream, but a smoothie.

The biggest difference between ice cream and smoothies is the milk fat content, which is regulated by the industry. Ice cream must contain >10% milk fat.

Liquid nitrogen ice cream doesn’t need to be rigid about this.

Liquid nitrogen ice cream is essentially different from ordinary ice cream in terms of raw materials, production processes, etc., but the amazing thing is that their tastes are relatively similar and smooth. Eating liquid nitrogen ice cream still feels like puffing up clouds of mist.

The reason is related to the cooling speed of liquid nitrogen. Liquid nitrogen can quickly cool liquid to a very low temperature, about -196°C.

When water freezes, it first forms small ice nuclei, and ice crystals are formed on the basis of the ice nuclei. The particle size of the ice crystals is related to the cooling rate. If water freezes at -4 degrees Celsius and freezes at -75 degrees, the ice crystals will freeze.

The resulting ice crystal particles are much smaller.

So liquid nitrogen ice cream, to be precise, the ice crystal particles of liquid nitrogen ice cream are so small that you can't detect it, and the temperature is also extremely low, which goes against your common sense in life, so you feel very novel and the taste is smooth.

Extended information Molecular food, a culinary concept that is gaining momentum around the world, was first proposed by Seth and Hungarian physicist Nicolas Coulter in 1988.

Molecular food is also called molecular gastronomy and molecular cuisine. It is called future food and artificial food.

?Molecular food refers to combining glucose, vitamin C, citric acid, maltitol and other edible chemicals or changing the molecular structure of food ingredients and then recombination.

That is to say, infinite amounts of food can be produced from a molecular perspective, no longer limited by factors such as geography, climate, and yield.

Molecular food-making chefs use various strange tools to completely break up the taste, texture, texture and appearance of the ingredients through physical or chemical changes, and then "recombine" them into a new dish.

For example, turning solid food into liquid or even gas for consumption, or making one food taste and look like another food.

Such as: foamy potatoes, caviar made from vegetables, etc.

However, making top-level molecular foods is as complex and difficult as scientific experiments, so the price is extremely high.