Nitrogen is a key cryogenic agent in cooling, chilling and food freezing. Due to its extremely cold temperatures, immersion freezing in liquid nitrogen is the fastest freezing method known for producing Individually Quick Frozen (IQF) foods. Nitrogen also plays a key-role in reducing spoilage, discoloration and offflavours, while giving strength to retail packaging.
Ideal for cooling and food freezing.
Inhibits anaerobes and fat oxidation.
Inhibits pack collapse.
At Nippon Gases we are called “The Gas Professionals” for a reason, and it’s because we’ll be able to solve any doubt
