Gas hydrates in future food production: A comprehensive review of the potential of an emerging technology

This review aims to explore the potential of hydrate technology, an emerging and innovative approach in the food and beverage sector for applications such as food preservation, carbonation, baking agents, and juice concentration. In particular, the latest advancements and limitations of hydrate technology are explored and discussed. Based on a collection of experimental and modeling data available elsewhere in literature, the dynamics of hydrate formation in the presence of food produce and beverages and their influence on growth kinetics, preservation, nutritional content, sensory qualities, and separation efficiency are discussed in detail. Furthermore, this review analyses thermodynamic and kinetic studies, modeling, and process engineering of hydrate technology. The goal is to bridge the gap between fundamental scientific insight and industrial-scale adoption of gas hydrate utilization in food separation processes.