LBR - Liofilizações do Brasil

Lyophilized fruits are initially frozen at -35 degrees Celsius and subsequently subjected to a high vacuum where all water from the product is sublimated, that is, it passes from the solid state directly to the gaseous, thus preserving all intact nutrients, and can be rehydrated with the simple addition of water.
Lyophilization is a process of cold dehydration of food (Freeze Dried) that preserves 100% of two nutritional and organoleptic characteristics (aroma, flavor, color and texture).