No damage to the nutrition by freeze dry
What is the advantage of freeze dried food? No damage to the nutrition!
Heating is no doubt the main reason of nutrition damage. By using our freeze dryer / lyophilizer, heating processing occurs after material gets completely frozen to ice status.
Thus, it typically retains 97-99% of the nutritional values. There is almost no damage to nutrition in the food processed by freeze drying technology.
Some high-value nutrients come from precious products, and only freeze-drying technology can preserve their nutrients. Any other drying method is evaporative drying,
which can only retain minerals and all other substances are lost.
For products with medical, medicinal, and anti-aging effects, the status of freeze-drying is irreplaceable. Only by freeze-drying, these effective substances can be retained.