Why Freeze Dried Acai
Is The Best
Acai products made from freeze dried acai are substantially superior to acai products that are spray dried or frozen.
Spray dried products are subjected to a heat process which greatly reduces the nutritional potency and spray dried acai is frequently mixed with maltodextrin to stabilize the product.
Frozen products lose potency as a result of the ongoing degradation by enzymes that over time probably reduces the antioxidant capacity of the fruit. Tests have shown that frozen acai has only a fraction of the antioxidant capacity of the freeze dried.
Foods deteriorate in a freezer. It takes longer than if the food item was in a refrigerator, but it will eventually deteriorate and lose potency. Consider that a raw frozen piece of chicken will eventually loose its flavor and ultimately go bad in a freezer. It will take a long time but it will happen. At best, that piece of chicken will have less flavor after it has been in the freezer for over 6 months. One of the problems with frozen food is that we as consumers never know how long ago the product was frozen. There is also the potential problem of whether or not the product was allowed to defrost or partially defrost during its journey from the Brazilian rainforest to you, due to inadequate quality control along the way. In the case of acai products, this can be a big problem.
Freeze drying locks in the fruits nutrients while the fruit is still in the rainforest. The proper way to freeze dry acai is to do it within 24 hours of harvesting the fruit, otherwise it starts to degrade quickly..
"Freeze drying is a process in which water is removed as vapor directly from ice, without passing through a liquid state. This process is called sublimation, and requires reduced pressure to occur. All other drying methods use evaporation; that is, water is removed as liquid vapor from liquid water with heated air. Freeze dried acai does not require heat in the sublimination process"
This explanation is from Walter S. Pebley who is a professional engineer and noted authority on the process of freeze drying and James S. Baglien, a physiologist as quoted in the excellent book by Alexander G. Schauss, PhD, FACN, in the excellent book "Acai…An Extroadinary Antioxident-Rich Palm Fruit" published by Biosocial Publications in Tacoma, Washington.
Astronauts Survive By Eating Freeze Dried Food
Freeze drying allows the acai fruit to retain its taste, color and nutritional content.
Freeze drying the fruit either completely stops or dramatically slows down the degrading process of this highly perishable fruit. The freeze drying process occurs in the absence of oxygen and this prevents oxidation. The process takes place at a lower temperature than all other drying methods.
Another benefit of freeze drying is that when you add it to water it reconstitutes to its original state.
The best way to insure that you are getting the highest potential nutritional benefit is to use a product with the highest quality freeze dried acai available, whether it is in capsule form or as a powder. We recommend the 100% Pure Perfect Acai.
