How Freeze-Drying Works
Freeze-drying basically puts food into a state of suspended animation. Moisture contents within are removed through a process called sublimation.
Your breast milk is placed on large racks inside a vacuum chamber where the temperature is lowered to below freezing, and then slowly raised. The water content from within transforms from a solid state (frozen) to gas (vapour), removing most of the weight while maintaining its structure.
The lower the moisture content, the longer the shelf life. Most (~97%!) of its all-important nutrients is preserved and retained, and can be reconstituted with water back to its original state.
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FREEZE
Your frozen breast milk is placed into chambers of even lower temperatures, deep freezing them.
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VACUUM
Air pressure is dropped within the chamber with a powerful pump.
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DRY
The longest part of the entire process. Warming cycles turn the ice crystals into vapour, extracting almost all the water within.
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PACKAGE
Packed in mini! We vacuum seal our food-grade mylar bags to ensure shelf life stability without the usage of chemical reaction-based oxygen/moisture absorbers. Stored correctly, they can last up to 3 years.
