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15
Jan
2015
Advantage Of Lyophilization PDF Print E-mail
Written by Marzena Kolano   

   Polinesian Noni juice from CaliVita belongs to a group of herbal supplements that are being extracted using lyophilization (freeze-drying) method which at present yields a most beneficial noni fruit product available on the market. Polinesian Noni does not contain any preservatives that could cause gathering of toxic substances in our bodies.

   We all know the five enemies of all natural products which are: heat, light, air, moisture and time. Any process of noni juice preparation must minimize these factors, especially considering that the volatile constituents are unstable and are easily reduced or destroyed. Lyophilization is widely known processing method of juice extraction from fruits extending its lifetime and ?potency? power.

 

polinesian-noni-lyophilization-advantages

 

   The lyophilization process is a stabilizing procedure in which a substance is first frozen and then the quantity of the solvent (usually water) is reduced, initially by sublimation (the primary drying process) and then by desorption (the secondary drying process) to levels that will no longer support biological activity or chemical reactions.

   This process avoids the five destructive factors, producing a stable noni juice which retains a greater concentration of active, volatile constituents coming straight from fresh and ripe noni fruits. From the marketing point of view lyophilization is a dehydration process used to preserve a perishable noni fruit and to make it more convenient for transport.

   Advantages of using lyophilization process are as follows:

  • optimized shelf life
  • rapid re-constitution
  • "consistent" (in its composition) end product (noni juice)
  • maximized retention of activity
  • enhanced product stability
  • moisture level can be kept as low as possible
  • loss of volatile material (noni ingredients) is less
  • reagent quality maintained
  • greatly reduced weight of product (noni fruit)

 

 

 

advantages-of-calivita-lyophilized-polinesian-noni

 

   ?The pasteurization of Noni juice kills the enzymes; some of the enzymes found in Noni are believed to be its healthiest and most active part ...? ? ?Nexus? magazine, No.1, 2004. Article entitled: ?Noni ? a cure for various diseases.?

   Do you know how to save enzymes and other valuable ingredients during pasteurisation?

   Liophilised food can stay good longer ? i.e. it will not lose its nutritious value or flavour - despite conditions such as increased humidity, low or high temperatures.

   The liophilisation process used during the production of Polinesian Noni, does not influence its nutritious value, cellular structure, enzymes, vitamins, amino acids, mineral chelates, flavoniods and other bio-ingredients ? i.e. elements most valuable for our health.

   Thanks to lyophilization process, Polinesian Noni juice from CaliVita is much thicker than any other noni juices available on the market and its composition is safe to drink by any of us for much longer time. It also contains concentrated extracts which are fresh for a long time and provide support for noni?s healing properties. These extracts come from cranberries, raspberries, blackberries and are also vital to our health as they contain antioxidants right from the nature. The list of additional "natural-based" preservatives/ingredients is presented below:

  • citric acid (from raspberries and cranberries and many others)
  • potassium benzoate ( blackcurrant, blueberries)
  • potassium sorbate (blackberry)
  • fructose (raspberries, zircon)
  • thick stabilization ? xanthan gum (from algae, fruit cellulose)

   Polinesian Noni should be treated as an enrichment of daily nutrition, not as chemical, pharmacological medicine prescribed by a doctor. It should be consumed daily as a prophylactic herb supplement, to enhance overall vitality and well-being. It is a shelf-stable dietary supplement that works far away from the original Polynesia islands where the fresh and ripe noni fruits are growing all year long.

 

Last Updated on Friday, 16 January 2015 10:11
 

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