What foods should never be frozen and why?

Freezing is an excellent way to extend the shelf life of food. But be careful: not all products are suitable for freezing. Some lose their texture, taste or nutritional value. Others simply become unfit for consumption after defrosting.

In this article, Frigelux explains which foods should never be frozen, and why. Adopting the right reflexes will help you avoid waste, preserve product quality and better manage your freezer space.

Why can't some foods withstand freezing ?

Freezing greatly slows down bacterial proliferation, but has a direct effect on :

• The cellular structure of water-rich foods ;

• Texture and appearance after thawing ;

• The taste and nutritional quality of certain products.

1. Fruits and vegetables with a high water content

Some fruits and vegetables become soft, aqueous or viscous after freezing.

Do not freeze:

• Cucumbers, lettuce, endives, raw zucchinis

• Watermelon, melon, fresh citrus fruit

• Whole raw tomatoes

Why ?

Their high water content causes ice crystals to form, shattering the cells. Result: soft texture, altered taste, viscous appearance.

Alternative some vegetables can be blanched before freezing (broccoli, green beans) for better keeping qualities.

2. Unprocessed dairy products

Not all dairy products react well to freezing.

Avoid:

• Yoghurt, fresh cream, whole milk

• Soft cheeses (camembert, brie, chèvre frais)

Why ?

Defrosting causes a phase separation the texture becomes grainy, the appearance inhomogeneous and the taste altered. Some cheeses also give off a strong odor after freezing.

Exception grated hard cheeses (Emmental, Parmesan) freeze well.

3. Whole eggs in their shells

Why never freeze a whole raw egg ?

The water in the egg swells as it freezes, which can cause the egg to freeze Burst the shell and encourage bacterial contamination.

What to do instead ?

• Beat the eggs and freeze in an airtight container for later use.

4. Dishes containing mayonnaise or emulsified sauces

Examples:

• Mixed salads with mayonnaise

• Homemade cold sauces or vinaigrettes

Why ?

These preparations unbundle when thawed, giving a separate sauce, sometimes curdled or watery, and an altered taste.

5. Pre-cooked rice, pasta and potatoes

Why avoid it ?

Frozen and then defrosted, these foods often become sticky, pasty or granular. Their texture becomes unpleasant and loses quality.

Exception for example, in a cooked dish (gratin, soup), they keep better frozen.

6. Certain bakery products

Avoid:

• Viennese pastries with custard filling

• Uncooked fresh fruit tarts

Why ?

Soggy dough or fillings based on milk, eggs or fruit rich in water lose their hold and become soft or watery after freezing.

Tip Frigelux for best results, freeze raw products (pie dough, plain brioche) before baking.

7. Pre-thawed food

Golden rule:

Never refreeze food that has already thawed, unless it has been fully cooked in the meantime.

Why ?

• This increases the risk of bacterial growth ;

• This greatly reduces product quality ;

• This can lead to food poisoning.

What to do instead? Alternatives to freezing

• Store in the refrigerator what you can consume quickly ;

• Vacuum-packed to extend cool life ;

• Prepare portions in advance to avoid having to refreeze large quantities of leftovers ;

• Transform products (e.g. tomato coulis, compote, soup) before freezing.

FAQ - Foods not to be frozen

Can soup containing potatoes be frozen ?

Yes, but it's better to blend the potatoes to prevent them from becoming grainy.

Can milk be frozen ?

Yes, but it may separate when thawed. It can still be used in cooking (pastries, pancakes) but is not ideal for drinking directly.

Can I freeze a dish with cooked eggs (such as a quiche) ?

Yes, cooking stabilizes eggs. Quiches, gratins and similar dishes freeze well.

In a nutshell

For efficient freezing without unpleasant surprises, never freeze :

• Water-rich fruits and vegetables ;

• Uncooked dairy products ;

• Whole eggs ;

• Dishes with cold sauces or emulsions ;

• Plain cooked starches ;

• Sensitive bakery products ;

• Previously thawed, uncooked food.

By following these simple rules, you can preserve the quality of your products, you avoid waste and optimize your freezer's performance Frigelux.