Freeze-drying, or lyophilization, is the drying of a material from the frozen state. This process is used in the manufacture of some brands of instant coffee; freeze-dried instant coffee has a more natural flavor than other kinds. Microbiologists use lyophilization for long-term preservation rather than destruction of cultures of microorganisms. Organisms are rapidly frozen in alcohol and dry ice or in liquid nitrogen and are then subjected to a high vacuum to remove all the water while in the frozen state. Rapid freezing allows only very tiny ice crystal to form in cells, so the organisms survive this process. Organism so treated can be kept alive for years, store under vacuum in the freeze-dried state.