Considered a preservation method, freeze-drying removes the maximum amount of water from a product, without altering its properties (texture, appearance, etc.). The product is rapidly cooled to freeze the water it contains. Next, the air around the product is sucked in, and as the chamber gradually heats up, the frozen water sublimates, it turns into gas.
Freeze-drying is particularly well-suited to heat-sensitive products: since drying takes place at low temperature, the product’s properties are in no way affected, and it benefits from improved, longer-lasting preservation. Freeze-drying preserves the natural quality of ingredients while ensuring long shelf-life. This technique is particularly popular in the cosmetics, agri-food and nutraceutical sectors.
Atomization is a dehydration and drying method. The liquid solution is sprayed in the form of fine droplets into a vertical enclosure, in contact with a stream of hot air. The water and solvent evaporate, leaving behind a powder loaded with molecules of interest. The main advantage of atomization is that it is faster than other drying techniques. Transformation of the product from liquid to powder requires only a single step, making this technique attractive in terms of cost and process facilitation.
Once the powder has been obtained, it can be processed into tablets without any secondary processes or major loss of potency. This technique is widely used in sectors such as nutraceuticals, agri-food and cosmetics.