Freeze-dried fruit, compared to classically dried fruit, retains up to 90% of its original properties, such as shape, taste, color and high content of vitamins, minerals and fiber. You can consume freeze-dried fruit alone or add it to smoothies, muesli, yoghurt, porridge, tea and baking.
Lyophilization, or also freeze-dried fruit, is a relatively new technological process in which the fruit is frozen before the ambient pressure is reduced. The fruit undergoes so-called sublimation, in which the frozen water evaporates, thus removing 99% of the water from the fruit. The fruit is placed inside a vacuum chamber where the temperature is below freezing. The temperature rises slowly and the solid water molecules enter the gaseous state without ever becoming a liquid. At the same time, the structure of the fruit and its nutritional value are preserved.
Today, this process is becoming very popular, because it is an opportunity to enjoy strawberries, raspberries or blackberries, for example, even in the winter months, and the fruit does not lack its specific taste. One common misconception is that lyophilized fruit has more sugar than fresh fruit. It's a myth. The real difference is in the concentration of sugars, not its amount.
Why choose freeze-dried fruit?
- The fruit retains its natural taste.
- All vitamins and minerals are also preserved.
- Long shelf life.
- Ideal for traveling because it weighs only a few grams.
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