What You Need to Know
The process relies on a milk‑fat emulsion stabilized by polysaccharides such as carrageenan or xanthan gum, which prevents phase separation during rapid freezing. Extrusion through a sub‑zero nozzle (-10 °C) creates thin filaments that solidify at temperatures below -18 °C, preserving the microstructure of fat droplets (3–5 µm) within an ice matrix. Controlled printing speed (5–8 mm s⁻¹) and stabilizer concentration ensure sufficient viscosity for strand cohesion while avoiding nozzle clogging.
The Science
Primary Reaction
cryogenic extrusion and rapid freezing of a stabilized dairy emulsion