Explanation:

Statement 1: Liquid nitrogen, which has a boiling point of -195.8 degree Celsius, is used by molecular gastronomy chefs to instantly freeze food and drinks.

Recently, it is also being popular in preparing cocktails, as it can immediately chills glasses of ingredients. It also adds a smoking effect to the drink.

It cools any substance immediately. The rapidity of cooling is also responsible for smaller ice crystals which gives a smooth texture to the ice cream.

Issues: As it evaporates, liquid nitrogen freezes everything around it, including tissues that come in contact with it.

According to experts, food and drinks that are prepared with liquid nitrogen should be consumed only after all the gas has bubbled off.

Statement 2: It is a coloured, odourless, non-inflammable gas. It is a cryogen, which means it is used to create extremely low temperatures.

The gas is so cold that it is capable of rapid freezing any living tissue coming in contact with it.

Statement 3: Liquid nitrogen is permitted as an additive in frozen food as per the guidelines of the national regulatory body Food Safety and Standards Authority of India (FSSAI).

However, when it comes to the use of liquid nitrogen it is a grey area. There is no clear-cut guideline for it and generally it is considered to be a novel technique, which can be used by food business operators