Chilli source from cold gas

If your frozen curry is lacking in punch, a new freezing process developed by Air Products might help restore the vim to the vindaloo. Based around cryogenic techniques rather than conventional slow air chilling, the `Cryo-Cool' chiller freezes sauces and other liquids without the loss of aromatic oils and flavours.

Cryo-Cool uses liquid nitrogen at -196 degrees C, integrated with vacuum cooling. This provides the rapid chilling specified by law for cooked liquids. The alternatives for fast chilling, such as high surface area heat exchangers, are significantly more expensive, and out of the reach of many small- to medium-sized food processing companies.