Introducing our ‘authentic feel & taste’ of space food
These authentic all-American astro-snacks are a technological marvel in their own right. They don’t look like real food, yet taste like real food. How can this be? Freeze drying is the process that has been applied to astronaut food since the early days when eating the right stuff was as important as having it.
It’s a fiendishly complex process that can be summarized thus: The ice cream is placed in a vacuum chamber and frozen until the water crystallizes. The air pressure is lowered, forcing air out of the chamber. Next heat is applied, vaporizing the ice. Finally, a freezing coil traps the vaporized water. This process continues for hours, resulting, over time in a perfect freeze-dried ice cream slice. So now you know. All of the goodness. All of the flavor. Yet none of the water content.
- This product is known to sometimes break or crumble as it is freeze dried and very delicate
- Space Treats developed for the early Apollo Space Missions – to eat straight from the packet
- Neapolitan Ice Cream Sandwich: Strawberry, Chocolate, and Vanilla slice between two biscuit wafers
- Three year shelf life
All our Astronaut Foods have the Certified Space Technology insigna on the packaging to indicate that they are the same range as used in space by NASA Astronauts.
Enjoy your ice cream just as the Astronauts do – the freeze-dried way! Astronaut Ice Cream, as well as other freeze-dried food items, have been aboard space missions since the early Mercury Missions. They continue to be used on NASA missions today.
How does it Look and Taste?
Freeze-drying is like suspended animation because it keeps the ice cream sandwich totally intact, but without the water. As you eat the sandwich, your mouth rehydrates the ice cream, restoring it to its original state. Amazingly the ice cream sandwich looks and tastes just like the original. Freeze-dried ice cream sandwiches can be stored for many years without refrigeration as long as you keep them in an airtight, sealed container.
How is Astronaut Ice Cream Freeze-Dried?
Freeze-drying, or lysophilisation, removes water from the ice cream by lowering the air pressure to a point where ice shifts from a solid to a gas. The ice cream is placed in a vacuum chamber and frozen until the water crystalizes. The air pressure is lowered, creating a vacuum, forcing air out of the chamber; next heat is applied, vapourising the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a perfect freeze-dried ice cream slice.
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