Liquid nitrogen is increasingly being used in the food industry — not only in restaurant shows or trendy cocktails, but also in mass-market production: beverages, snacks, oils. But despite its technological advantages, many myths have accumulated around this substance.
What is liquid nitrogen and what is it used for?
Liquid nitrogen is nitrogen in a liquid state with a temperature of approximately -196°C. In this form, it is used as a coolant due to its extremely low temperature and ability to evaporate quickly. Its main advantage is its inertness, i.e., the absence of chemical interaction with other substances. That is why it can be used to process food products without changing their composition.
In the food industry, liquid nitrogen performs several functions:
- Product cooling — allows you to quickly lower the temperature while preserving the structure and taste properties.
- Oxygen displacement — prevents oxidation and extends shelf life.
- Pressure creation — used in beverage production to stabilize bottles.
- Texture control — in snacks, it ensures crispness or a specific shape.
In all cases, nitrogen does not remain in the finished product — it evaporates completely.
Myths and fears: what consumers think
With the growing popularity of liquid nitrogen, consumer concerns are also emerging. Here are the most common ones:
- “Liquid nitrogen remains in food and can cause stomach frostbite.”
This is impossible: nitrogen evaporates during the production stage and is not present in the finished product.
- “It's a chemical additive that is harmful to health.”
The air we breathe is 78% nitrogen. It is non-toxic and does not react with tissues or organs.
- “It is added to conceal poor-quality ingredients.”
On the contrary, liquid nitrogen helps preserve food quality without the use of preservatives.
- “It's dangerous and could explode.”
In industrial settings, liquid nitrogen is used according to strictly regulated standards. For consumers, products manufactured using this process are completely safe.
What science and regulators say
The use of liquid nitrogen in the food industry is permitted by most international agencies. Among them:
- EFSA (European Food Safety Authority);
- FDA (U.S. Food and Drug Administration);
- FAO/WHO — committees that develop global standards for Codex Alimentarius.
All of them recognize liquid nitrogen as safe if technological requirements are met. Its use does not affect the chemical composition of the product and does not pose a health risk.
Why do manufacturers need this and what does the consumer get?
Liquid nitrogen allows several important tasks to be solved without additional chemicals:
- extend the shelf life of the product without preservatives;
- preserve the natural taste, aroma, and texture;
- reduce the need for carbonated or artificially cooled mixtures;
- make packaging more stable, especially for beverages.
This is a technological solution that allows manufacturers to focus on quality rather than marketing “glitz.”
What consumers should know
Liquid nitrogen is not “chemistry” or a hidden threat. It is a controlled, proven, and approved tool that allows you to produce high-quality products without harming your health. It is not present in the finished product — only the result of its effect: preserved properties, freshness, and stability.
Concerns about nitrogen are often based on confusion between scientific facts and common misconceptions. But instead of myths, it is better to rely on verified sources and the experience of modern production.
Read also “Preserve Product Quality and Reduce Costs with VBS from Steiner Ukraine!“
