A Qualitative Risk Assessment of Liquid Nitrogen in Foods and Beverages

Abstract

Smokey liquid nitrogen (LN 2 ) infusions are one of the latest eye-catching food trends. With its ability to create fog-like effects and flash freeze foods, LN 2 has become popular for use in ice cream, snacks, and cocktails recently. Although perceived to be harmless, there are incidents of consumers suffering adverse health effects after consuming foods prepared with LN 2 . Thus, a qualitative risk assessment was undertaken to estimate the potential risks to consumers. Through an analysis of gray and scientific literature, case reports related to inhalation, ingestion, and contact with LN 2 were reviewed for relevant information. It was found that inhalation of LN 2 vapors could potentially cause rare, but serious, injuries such as respiratory distress and asphyxia. Ingestion injuries, which typically result after consuming LN 2 before it fully evaporates, often include gastrointestinal barotrauma and rupture. Lastly, when skin or tissues come in contact with LN 2 for more than a short period of time, frostbite can occur. To reduce the risks posed to consumers, it is recommended that (i) vendors are properly trained to handle and serve LN 2 , (ii) patrons are given clear instructions on how to safely consume such treats, and (iii) regulatory agencies put appropriate regulatory interventions into action as needed.

Heat and mass transfer during levitation of a liquid nitrogen Leidenfrost droplet on a water pool

“…The evaporation of cryogenic liquid droplets on a liquid pool has a wide range of applications. For example, in the bottling industry, a liquid nitrogen droplet is dosed into the head space of a beverage bottle just before it is sealed [1]. Besides conservation of the beverage through a reduction of oxygen in the head space, the purpose of this nitrogen droplet during filling of plastic bottles is to allow the use of thin plastic bottles for packaging.…”