Freeze-drying allows the vacuum dehydration of fragile liquid products in frozen state. For many biological substances or natural origin extracts, this technique is an effective mean of preserving their intrinsic properties.
Commonly used for the production of powdered ingredients with high added value (lactic acid bacteria, plant extracts, fermented products,...).
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A perfectly controlled sequence of operations:
• Reception of the ingredient • Negative or positive cold storage, as appropriate • Loading the product into the freeze-dryer trays • -40 ° C freezing • Lyophilization of the frozen product • Grinding of the lyophilized cake under a controlled atmosphere (controlled temperature and hygrometry) • Packaging and storage in thin powder at room temperature