Single-celled Vegetable Juice

What is plant single cell technology?

This is a technology that uses enzymes to decompose and dissociate protopectin, a cell agglutination substance, to separate and liquify cells into individual cells.

What is plant single cell technology?

The nutrients that plants poses are kept as they are.

The original taste of the material can be kept without limit.

Even if frozen, it can be stored without deterioration for more than 7-8 years.

The digestibility in the human body is also significantly improved.

There is almost no residue, so you can use the material without waste.

Single cell processing method

Cutting and maceration (enzymatic hydrolysis) of ingredients

Single cell formation without breaking each single cell.

Once they are single-celled, they are protected by double cell membranes and there is little oxidation / deterioration.

Nourishing vegetables and fruits in liquid form

Merits of single cell

The entire shell is completely liquefied

Processed food has high nutrition and doesn't lose its taste

Because unicellularization does not destroy the cells, it keeps the flavor and nutrients that the ingredients possess.

Although it contains nutrients in abundance, it is the most nutritious processed food as it liquefies the portion of the shell that is mostly discarded.

Merits of single cell

No deterioration for 7-8 years even if stored frozen.

Frozen food products deteriorate by crushing each other as they expand by about 10% in volume, but single-celled food does not crush each other because the density between cells is sparse, so it can be stored for a long time.

*If the storage condition is good, it is also possible to prevent deterioration for more than 7-8 years.

Merits of single cell

86.6% pepsin digestibility is realized!
*In case of single cell carrot puree

Enzymatic hydrolysis caused by single cell enzymes produces the same effect as digestion in the body, so the rate of digestion inside the body is also significantly improved.

Merits of single cell

Ingredients are used by more than 90% without waste.

In processing such as crushing, milling, and compressing, a large amount of residue is generated at the time of disposal and processing during pretreatment.

When it is single-celled, there is almost no residue, so the utilization rate is over 90%.
*These values are the average for carrots.

Utilization rates vary somewhat depending on the item, but an overwhelming difference in utilization rates is observed compared to other technologies.

Examples of ingredients that can be single-celled and processed foods

Other agricultural products can also be converted into single cells as ingredients.
*Please contact us for more information.

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