What is freeze-dried food and what is worth knowing about it?
Recently, when browsing labels of food products, including those for physically active people, you can often come across ingredients such as freeze-dried fruit or freeze-dried meat. However, the general knowledge about lyophilization is relatively small and very few people know what nutritional and health value is characterized by the foods subjected to this process.
Lyophilization, also known as freeze-drying, is a technological process in which water is removed from a frozen product, bypassing the condensation process.
Although the term lyophilization itself seems to be relatively new, in fact the phenomenon (i.e., ice breaks) in the food industry has been used since the first half of the twentieth century, and the first product obtained using this method was freeze-dried coffee produced by the Americans in 1938. Freeze-dried products were used by the American army during World War II.
Lyophilization is one of the best methods for preservation of food.
Not only that, in this way, products are effectively protected from deterioration, this also preserves their nutritional value. During this process, there is no significant loss of vitamins, minerals, biologically active substances such as polyphenols, as well as proteins, carbohydrates and fats. Lyophilizates are lighter, smaller than their conventional counterparts, so they’re great for taking them on a longer trip. This fact is used by the military and … NASA.
In principle, any food can be freeze-dried, provided it contains water and ingredients included in the so-called dry substance (proteins, carbohydrates, fat). Most commonly you can find freeze-dried fruit and vegetables in stores. Lyophilisates can be found in instant sauces and sauces, spice mixes, coffees and special nutritional uses. In sports stores you can find, for example, freeze-dried meat (beef jerky), which is a concentrated source of protein
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