Are our products “Chemistry”?
Have you heard the expression that our products are “chemistry”?
We hear it quite often. Naturally, people who “”know everything”” say it. And they don’t really know anything about our products.
I understand them.
The main method by which our products are manufactured is “cold lyophilization”.
Nowadays, lyophilization (vacuum sublimation) represents the most perfect and completely harmless preservation method.
Lyophilization allows to preserve the high taste qualities and nutritional value of various food products for a long time (up to 5 years) at temperatures from -50 to +50 degrees.
In the production of food products, lyophilization is a technology of removing moisture from them through a vacuum while they are still fresh. This allows practically completely (up to 95%) to store nutrients, vitamins, microelements in them, to preserve even their original shape, natural aroma, taste and color.
One of the most important merits of lyophilization is the small deformation of the structure and composition of the starting product. This allows to avoid its destruction as well as possible. The original structure of the porous lyophilized products is completely restored when their original water content is restored.
Fruits, vegetables, dairy products, meat, fish, soups, porridges, mushrooms, spices, royal jelly and various other products are perfectly preserved by lyophilization. Subjected to lyophilization, they are widely used both as ready-made products for quick preparation and as semi-finished products for further industrial processing (in confectionery, the production of food concentrates, the meat, dairy industry, perfumery, beekeeping, and other industries). .
Lyophilization technology includes two main stages: freezing and drying. During vacuum freeze drying, moisture is removed from the product by evaporating the ice. When moistened, lyophilized products quickly return to their original state.
The high quality and biological integrity of this technology is explained by the fact that only fresh (fresh) products can undergo lyophilization (vacuum sublimation). At the same time, “fresh” means only a few hours after picking them. Even a little more delay makes the products unfit for this process.
For example, storage of strawberries before processing should not exceed 8 hours from the moment of their picking, for apricots this period is 12 hours, for peaches – 24 hours.
Preservation by lyophilization excludes the application of chemical, etc. flavorings, preservatives, stabilizers, etc. additives. This is a great advantage and such products are absolutely suitable for children’s, dietary and healthy nutrition.
The weight and volume of the lyophilized products are from 1/5 to 1/10 of the original ones. The low weight and volume of the lyophilized products is an extremely important circumstance for a significant reduction in the cost of transporting the products, despite the application of special control measures during transportation.
For some people, all powders are “chemistry”. Baby formula? Do you give them to your children without fear? And the flour?
Of course, the body is the only property of a person that is completely at his disposal. Everyone decides for himself how to take care of him.
I love my body and prefer to choose the best for it! It makes me feel great and look good. The same goes for my wife. This is what we would want for our children and grandchildren.
Anyone can check it by visiting us.
It will be our pleasure to teach him to take care of himself as he deserves.
