Lyophilisation (Freeze drying) is used by RINGANA for nutrients that have been extracted from plants. It’s a method of drying perishable material without destroying their physical structure, keeping the nutritional value and active ingredients. It is one of the most reliable methods for preparing bacterial cultures for long term storage and retains the vast majority of the vitamins and minerals found in the original material. Plants are placed in the dryer where they are frozen to -40 degrees Fahrenheit or colder. Once they’re frozen, the dryer creates a powerful vacuum and the temperature is slowly raised. The ice evaporates and the material is packed. Freeze dried material doesn’t require refrigeration or preservatives and are also very light and easy to transport as all the moisture is removed.
Freeze drying is not a modern thing. Freeze dried potatoes, Chuño, were first mentioned in 1553 by Spanish conquistador and chronicler Pedro de Cieza de León in his ‘Chronicle of Peru’. The origins of freeze drying can be traced back to the 13th century and was used by the Incas. Their crops were stored in the heights of the Andes above Machu Picchu where the cold mountain temperatures froze their stored food, and the water inside slowly vaporised under the low air pressure of the high mountain altitudes.