Transform Your Product Using Liquid N₂ or CO₂

Dairy, Ice Cream & Novelties

The quality of being novel or new can make the difference in how a product is perceived.

Rapid Freezing, Varied Production & Unique Shapes

Ice cream, sherbet, sorbet, gelato, frozen yogurts, and frozen dessert novelties can benefit from consumers interest in what's new and unique. However, the uniqueness has to be based on solid product performance, taste, and appearance. That's where the use of cryogenic nitrogen or carbon dioxide for producing ice cream and frozen novelties can assist. Liquid carbon dioxide or liquid nitrogen remove heat rapidly to help maintain unique shapes, harden coatings, and improve processing rates to help boost productivity.

Add-ins for Color, Texture and Taste Enhancement

Using cryogenic liquid nitrogen as well as Linde equipment systems allow for process enhancement for rapid ice cream hardening. The same system allows for the inclusion of mix-ins, colors, and patterns and aids in the addition of other ingredients like nuts, candy pieces, or dough and bakery bits. The possibilities are endless using the flexibility of Linde cryogenic systems and your imagination for new products.