Proton Freezing: A Technological Revolution in Food Freezing

In the food industry, preserving food quality over time is a significant challenge. Freezing is one of the most common methods of food preservation, but traditional freezing creates large ice crystals that damage cell structures, negatively impacting texture and flavor. This is where Proton Freezing Technology comes in, offering an innovative solution that preserves the food’s original quality.

What is Proton Freezing Technology?

Proton Freezing Technology is an innovative development by Shingi Co. Ltd, a pioneering Japanese company in the freezing industry. The technology utilizes a combination of magnetic waves during the freezing process. By creating a controlled magnetic field, Proton Freezing aligns water molecules in the food, preventing the formation of large ice crystals and helping maintain the texture and juiciness of the product even after thawing.

The Scientific Basis of Proton Freezing

Traditional freezing causes water in food to freeze randomly, leading to the formation of large ice crystals that break cell structures and affect the product's texture. In contrast, Proton Freezing:

• Uses magnetic energy to stabilize water molecules before freezing.
• Reduces the free energy of water, enabling more uniform freezing and preventing cell membrane rupture.
• Prevents protein denaturation – helping maintain protein structure and preserve product quality.
• Minimizes liquid loss during thawing – a significant issue in conventional freezing.

Advantages of ProtonFreezing Technology in the Food Industry Improving the Quality of Frozen ProductsThanks to uniform freezing and the creation of small ice crystals, Proton Freezing allows preserving the structure, texture, and juiciness of frozen foods. This process helps prevent dehydration and ensures high-quality food product development even after thawing. Preserving Flavor and Aroma A food’s flavor profile is highly influenced by its preservation process. This technology reduces the loss of volatile compounds responsible for taste and aroma, ensuring better retention of the sensory experience. Maintaining Natural Color and Preventing Oxidation

• Meat retains its natural color without darkening due to protein damage.
• Baked goods maintain their original texture after thawing.
• Frozen vegetables and fruits appear fresher without softening or texture changes.

Economic Aspect: How Does Proton Freezing Save Money? Extending Shelf Life and Reducing WasteWith Proton Freezing, products can be stored for longer periods without compromising quality. This allows:

• Economic savings by reducing product loss.
• Improved inventory management – the ability to keep frozen products for extended periods without quality degradation.
• Greater efficiency in the food industry – more effective use of raw materials and reduced production costs.

Enhancing Production Line Efficiency Since Proton Freezing enables high-quality preservation, products can be frozen at earlier stages of production, reducing transportation costs and improving logistics efficiency. Applications in the Food Industry Fish and Seafood In the fish and seafood industry, traditional freezing leads to moisture loss and metallic flavors upon thawing. Proton Freezing ensures maximum freshness retention and high juiciness even after thawing. Meat and Poultry Products Frozen meat can lose its moisture and become dry after thawing. Proton Technology reduces drip loss, preserving the product’s texture and juiciness. Baked Goods and Pastries Frozen pastries often suffer from texture degradation after thawing. This technology prevents issues like layer collapse or uneven moisture distribution, resulting in a higher-quality final product. Dairy Products and Ice Cream Proton Freezing helps maintain the creamy texture of soft cheeses and ice cream, preventing excessive crystallization or fat separation. Ready Meals and Catering Catering businesses and restaurants can benefit from freezing pre-prepared meals without worrying about quality loss. Thanks to the high retention of flavors and textures, customers receive a product that is as fresh as possible. Proton Freezing and Food Product Development High-quality freezing is key to success in the food product development industry. With Proton Freezing, companies can:

• Enhance product stability and prevent rapid spoilage.
• Develop innovative products that combine optimal flavors and     textures.
• Reduce costs and improve customer experience, by achieving a freezing process that closely mimics fresh food quality.

Proton Freezing at Gruda is the exclusive representative of Proton Freezing Technology in Israel. This technology, along with other advanced systems, is available for use and testing at Gruda’s state-of-the-art laboratories.‍

‍Proton Freezing Technology is revolutionizing food freezing. It enables innovative food product development, preserves texture, flavor, color, and aroma, reduces waste, and enhances the economic efficiency of the food industry. Companies looking to improve product quality and reduce costs will find this technology an ideal solution for their production lines.

‍Order a trial with the advanced Proton Freezing system today and discover the future of food freezing!