professional technology use

Freeze-dried Technology Keep Natural Nutrients

Freeze-dried Technology helps to dry fresh fruit and vegetables in a vacuum (0.05 atm) and at very cold temperatures (down to -80 degrees Celsius). The aim of the process is to freeze the water contained in the fresh fruit, and then to use a vacuum system to remove the ice from the fruit, which is then converted into vapor without passing through the liquid state. Freeze-dried fruit retains the whole shape, color, aroma, flavor and nutritional value of the fruits and vegetables. It only leaves the fruit or vegetable with an average of 1-3% water.

Micronization 10 times instant absorption

Micronization refers to the process of crushing solid ingredients into micropowders. Micropowder is an aggregate of fine particles, and the particles that make up the micropowder can be as small as 0.1 μm. After micronization, its basic characteristics (such as particle size, surface area, etc.) directly affect the absorption effect of components, and the effect of different particle sizes varies greatly. The finer the particles, the easier it can be absorbed buy digestive system. After ground into powder, the superfood formulation is 10 times more concentrated and with significant results. By well use of cold pressed technology each bottle of SuperGreen / SuperRed includes the equivalent of 1~2 kg of fruits and vegetables.

What is Cold Pressing Technology

Cold pressed Technology helps to maintain the ingrident in its natural form, and is very healthy with all-natural nutrients and flavour. Cold pressing is more expensive as it takes longer time and produces lower yields – but it is the safest, most natural extraction method.
Advantages of cold pressing technology

Cold pressed Technology helps to maintain the ingrident in its natural form, and is very healthy with all-natural nutrients and flavour. Cold pressing is more expensive as it takes longer time and produces lower yields – but it is the safest, most natural extraction method.