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Minimal chemical decomposition |
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Both volatile and non-volatile compounds preserved |
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Retention of appearance, color, aroma, texture, flavour, vitamins, proteins etc. |
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Increased solubility of end-materials, resulting in better assimilation and solubility in food products. |
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No artificial flavour or preservative required. |
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Increased shelf life of products due to low moisture content. |
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Quick & complete reconstitution. |
