Do vitamins preserve when preparing concentrate?

Nowadays, the most popular method of yielding concentrates is vaporising – a method of vaporising in vacuum concentrating boilers. In such a way 20-80% of water may be extracted. It is achieved that the product boils at 65-70 °C temperature thereby vitamins and biologically active compounds better preserve and as a result a natural raw substance is obtained from the juice of completely ripened fruit.

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