Dippin’ Dots Ice Cream Is Moving into Cryogenics

Apparently, turning various organic items into tiny balls and then flash freezing them is a super great way to keep them from spoiling. Or at least that’s the proposed idea behind Dippin’ Dots’ newest endeavor—cryogenics. Note that that’s not cryonics. Contrary to what may come to mind due to the word “cryogenics,” the company isn’t going to be freezing dead people, but will basically be Dippin’ Dots-izing everything from probiotics to food to medications. But no dead people!

The announcement of the move into cryogenics, via Munchies, recently came from the company famous for their little colorful carts and flash-frozen ice cream balls that stick to your mouth and burn you a little before melting into delicious burn-soothing puddles. The company said in a press release that it will be launching Dippin’ Dots Cryogenics, L.L.C., which will leverage “its 30 years of experience and its intellectual property in cryogenic processes and machinery” to help outside companies keep their products in better condition for longer periods of time.

The Dippin’ Dots process works by taking a given substance (ice cream, plant extractions, a T-1000 etc.) and then turning it into tiny balls before flash freezing them at about -300 degrees Fahrenheit using liquid Nitrogen. As Dippin’ Dots notes, the small ball form is beneficial in this context because “the small pellets provide the ideal surface area for freeze drying while maintaining the integrity of the media culture.”

Dippin’ Dots says it will be trying to push this technology out into as many industries as possible, but all the proposed use cases seem to be reasonably tame. Who knows, though, maybe in a generation when you say “I’m in the mood for Dippin’ Dots” that may require a Last Will and Testament.

What do you think about Dippin’ Dots moving into cryogenics? What would you like to see balled up and frozen next? Give us your thoughts in the comments below!

Images: New Line Cinema,  Leon Brocard

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