Dry ice

Dry ice is the solid form of carbon dioxide (CO₂), which is maintained at an extremely low temperature of approximately -78.5 °C. Unlike conventional ice, which melts into water, dry ice sublimates, meaning it transitions directly from a solid to a gas without becoming a liquid. This makes it a very useful ingredient in molecular gastronomy and creative presentations, as it generates cold vapor and impressive visual effects.

The origin of dry ice is not tied to a crop or plant, but rather to an industrial process where carbon dioxide is cooled and compressed until it solidifies. Its use in gastronomy became popular thanks to experimental cuisine and haute cuisine, where it is valued for its ability to cool rapidly and create scenic atmospheres in dishes and drinks.

Among its notable properties are:

• Rapid cooling without leaving liquid residue.
• Production of cold vapor that can be used for visual effects or to preserve food.
• Ability to freeze ingredients instantly.

It is important to handle dry ice with caution, using gloves or tongs, as its extremely low temperature can cause cold burns.

In Latin American Spanish, dry ice is also known as carbón frío or simply hielo seco, terms used in the food industry and restaurants to refer to this specialized supply.