Lyophilization is a relatively young technique. It began to be implemented as a process only in the 20th century. Its history is quite short but it is becoming more and more popular nowadays. This is mainly because of the many benefits that can be obtained through the usage of this technique. It is a proven method of food preservation that results in maintaining the high quality and good taste of the material. This raises the question: is lyophilization healthy?
Lack of artificial additives
First of all, it is worth mentioning that lyophilization is a technique that does not require adding any artificial ingredients. This fact itself proves that the process is beneficial for the human system and that the final product will be free of artificial additives.
Many companies working in the food industry try to have an impact on the final look and characteristics of the material. They interfere with the main factors that determine the demand for a given product such as for instance the color, flavor, aroma, or even size. It is strictly connected with market requirements as the companies want to sell as many products as possible. The problem is that they do not care for the nutritional value of the product. What matters is the fact that it has to be attractive regarding the color and the form along with the taste. The more products are sold, the greater the income, no matter what artificial ingredients are inside. This practice is quite obvious and common today. Fortunately, consumer awareness on this topic is increasing. Everyone tries to care about healthy eating, which prevents the development of all kinds of diseases and supports immunity. It is of high significance to choose products that allow to obtain this aim. Lyophilization is one of the best means for preserving healthy food and enriching the diet as it does not involve any artificial additives and maintains high quality of the product.
Less means more
The long list of advantages related to lyophilization starts with the fact that the process does not eliminate the nutritional value of the product in its initial form. This is possible thanks to the primary stage of the operation which is freeze-drying also called sublimation. It involves freezing some material (e.g. food) and then removing water from it by evaporating the ice (it means that the frozen water changes from a solid directly into a gaseous state). To make this possible, the entire process takes place under significantly reduced pressure. The ready-made lyophilized product is still the same substance, only dried, with a very low water content (from 1 to 1.5%). Freeze-dried food regains its former form after repeated contact with water. The great plus is that the final product appears to be much lighter than its original version (it reaches only one-tenth of its weight). This is hugely beneficial, for example, for travelers who carry their food in a backpack. Perhaps that was one of the main reasons why the method was initiated in the 1950s by the US government whose wish was to provide soldiers and astronauts with food of a long shelf life and low weight, at simultaneous high nutritional value.
Are there any vitamins, microelements, and nutritional value in lyophilized food?
In the era of artificially processed food, many people are afraid of freeze-drying and products that are preserved using this method. The earlier one learns about it, the sooner artificial additives can be avoided in products provided by companies that focus on quantity rather than quality. Producers using freeze-drying are guided by the health of their customers – the basis here are products and dishes prepared from 100% natural ingredients. This is the answer to the question of whether freeze-dried materials are healthy – if artificial additives and semi-finished products are excluded, then yes, this technique is completely healthy and safe for the human system.
The process of preserving the freeze-dried product contributes to maintaining its natural composition. Evaporation of the frozen solvent is a direct step towards drying the product and preparing it for subsequent rapid absorption of water. The sublimation stage occurs at very low pressure. In this way, it can be carried out at room temperature, no greater heat is needed. This fact reduces the risk of losing valuable nutritional and mineral properties to virtually zero. This is done by high temperature. It largely blocks enzymatic processes, which in turn preserves the original smell and taste of the product. All this makes freeze-dried products extremely healthy as their ingredients are not damaged, and although the material was preserved, it has not been artificially processed.
The caloric value of the freeze-dried product
Lyophilized meals are prepared with attention to quality, therefore they are rich in vitamins and nutritional value. The freeze-drying process reduces their unnecessary weight and volume. However, the calorie content remains at the same level. The product or dish does not differ from the one served in a restaurant. This is especially important when someone is planning to start a journey, and a route on which there is no kitchen or shop, and the effort to overcome it is high. This situation requires purchasing nutritious food. During strenuous exercise, the body uses a lot of energy. It is produced by burning high-energy compounds, i.e. fats and carbohydrates. Supplementing these substances is necessary. Therefore, one should eat meals that provide the appropriate amount of calories. Freeze-dried food works great in such situations. It provides the necessary minerals, vitamins, proteins, and carbohydrates that have not been eliminated during the process of lyophilization.
It is worth knowing that some products subjected to the freeze-drying process have even better properties than products to which lyophilization was not applied. In many ways, freeze-dried coffee is healthier than regular instant coffee. Mainly because it does not contain cafestol, which directly affects the circulatory system. Additionally, freeze-dried coffee contains less caffeine than ground coffee.
Long shelf life
What is more, not only do freeze-dried products not lose their nutritional value but they can also be stored for a long time without the use of preservatives (up to 25 years). The freeze-drying process removes all microbiological contamination from the products. The consumer does not have to worry about the expiration date, because the shelf life of lyophilized material is very long and the product can be used at the appropriate time.
This note mainly applies to fruit. In Poland, fresh strawberries, raspberries, or blueberries are available for a very short time. Freeze-drying is therefore of high significance here. Raspberries subjected to this process can be eaten all year round, and their nutritional and taste value is the same as in fresh fruit. Due to the fact that food is dried from a frozen state, both vitamins and biologically active ingredients are not degraded and ensure the consumer best quality with healthy material.