Vacuum Impregnation

About

Vacuum impregnation is a culinary technique used in molecular gastronomy to infuse flavors and textures into food. It involves submerging a porous food item in a liquid and applying a vacuum to remove air from the food's pores. When atmospheric pressure is restored, the external liquid flows into the pores, allowing for the introduction of new flavors and textures. This method is particularly effective for fruits and vegetables, enhancing their composition and quality. The technique is based on hydrodynamic mechanisms, where pressure changes facilitate the exchange of internal gases or liquids with an external liquid phase. Vacuum impregnation can rapidly introduce specific solutions into food matrices, making it ideal for creating functional foods enriched with bioactive compounds. It is also used in combination with non-thermal techniques to preserve food quality and enhance antimicrobial effects. This versatile method has applications in both food processing and molecular gastronomy, offering creative chefs a way to innovate and transform food products.