Freeze-Drying

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Freeze-drying, developed during World War II, consists of freezing a substance in a vacuum in order to remove any water or ice. Used extensively for pharmaceutical products, it was adopted in the latter part of the twentieth century for culinary use, to make freeze-dried ice cream that could be stored unrefrigerated and then rehydrated to be eaten by astronauts, among others.