For ice cream and other frozen desserts
Rapid Hardening Improves Process
Praxair introduces a highly effective technology for hardening ice cream and other frozen desserts. The new hardening technology overcomes the poor thermal conductivity of the product, by cooling it from within, resulting in rapid and uniform freezing. Praxair’s process takes a side stream of ~10% of the total ice cream flow, portions it into small bits, deep freezes them in a specially modified liquid nitrogen freezer and adds them back into the main stream via a fruit feeder prior to packaging. This allows creation of new products with innovative colors, shapes and variable patterns. The technology has been successfully developed and demonstrated by Praxair on multiple occasions.