Food and Nutraceuticals
Freeze Drying of Food and Beverages
Freeze drying is a premium preservation technique widely used in the food industry to deliver products with superior quality, nutrition, and convenience. It meets the growing consumer demand for clean-label, nutritious, and convenient food options without compromising on sensory experience or natural goodness.
By removing water through sublimation under low temperature and vacuum, freeze drying preserves the original structure, flavor, color, and heat-sensitive nutrients (such as vitamins and antioxidants) far more effectively than conventional drying methods that use high temperature. This process results in lightweight, shelf-stable products that rehydrate quickly and completely.
Freeze Dried Benefits
Food freeze drying use a technology called sublimation, which is famous for low temperature drying. The process starts from freezing the raw materials, and then move them into an air-tight chamber, vacuumize the chamber to create negative pressure environment, the solid water (ice form) absorb heat from environment and sublimate to vapor, during the whole process, no liquid water is generated/involved, thus, freeze drying not use high temperature to boil/remove the water, instead, the water is removed always under 0C.
The low temperature drying technology, result products are well preserving their vitamins, flavor, color and other heat sensitive items.
The freeze drying method, water is sublimated from products surface to bottom (upper to bottom), while water is gone, the solid components (e.g. sugars, fibers, proteins etc.) that are originally dissolved in water are retained, these components support each other and forming a sponge-like skeleton. The sponge structure result crispy taste of the dried products, quick rehydration after soak in water.
Because of the unique process, no additives are required in the product, either before or after freeze dry. Catering to the global consumption trend of “clean label”. The main difference between fresh and freeze dried products is the water.
The extreme low water contain restrict the activity of bacteria and enzymes, so that freeze dried food can store at room temperature for years.
Freeze dried products water contain typically less than 3%, light weight, easy to transport and store, ready-to-eat or rapid rehydration by add water.
Freeze dried products price is times higher than fresh or other dehydrated methods, this technology significantly reduces food waste as well as add value to your product, especially for products that are seasonal or regional, freeze drying enables you unlock new markets and expands your geographic reach.
Freeze dried food absolutely is the consumption trend in global area, as people caring more about their health and willing to invest more in it, so freeze-dried food is emerging as the food of the future.
Drying Examples
Using advanced sublimation technology, transform fresh food products to light weight, easy to store, nutritious dried form while preserve their original flavor, shape and vitamins, add value and extend shelf life. Freeze drying can process nearly all food items, drying examples including but not limited to:
- Fruits and Vegetables:
- Berries, mushrooms, apples, banana etc. including but not limited to whole, sliced or pulp, make snacks or breakfast accompaniment.
- Porridges and Soups:
- Nutritionally balanced porridges and soups that are contain meat, vegetables, rice etc. rehydrated and same as home made.
- Meat and Seafood:
- Shrimps, crab meat, fish etc. for foundation ingredients, flavor base or pet food etc.
- Beverages and Coffee:
- Instant coffee, flower or fruit tea powder, fruit powder, yogurt, probiotic etc.
- Dairy:
- Freeze dry yogurt cube, ice cream, milk, chocolate snack, fruit yogurt probiotic mix etc.
- Functional Food:
- Nutritious meals for camping, emergency supplies, and space travel.
Solution for Different Stages
From pilot test to commercial production, we provide freeze drying solutions for all stages.
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