Una variedad de caramelos liofilizados, incluidos caramelos arcoíris liofilizados, malvaviscos liofilizados, gomitas liofilizadas, etc.

Pumpkin flour is currently one of the most popular processed products for the production of formulated foods. Sugar is the most important ingredient because it affects the taste, texture, and texture of pumpkin flour, as well as the quality of its ingredients. It can easily be stored for a long time and is achieved by drying in hot air or by frying in the air. Drying is a perfect preservation method and can do no harm to the food. 

In the food and beverage industry, pumpkin powder is used to flavor baked goods, flavor sauces, as an additive to products, and as a flavor ingredient in baked goods such as pumpkin pie, as well as in sauces and to add flavorings to baked goods. 

Freeze Dried Pumpkin Powder, a patented technology that evaporates water from fruits or vegetables to preserve their nutritional value, is used in a variety of products including ice cream, yogurt, ice cream, and frozen desserts. 

The company’s drying technology uses wavelengths of light to target water molecules and vaporizes them without affecting their chemical composition or the color of the fruit or vegetable powder. The Infidri process uses no chemicals, and it doesn’t use drying drums, so no flavoring dyes are added to the fruits and vegetables in the powder, For this reason, the colors and flavors of fruit and vegetable powders are not affected by the use of freeze-dried freeze-drying. 

Pumpkin powder is a good source of healthy nutrition as it is enriched with vitamins and minerals as well as minerals such as calcium, magnesium, iron, potassium, and magnesium. In terms of health benefits, pumpkin powder helps with detoxification, strengthens the immune system, prevents high cholesterol, blood pressure, and glucose levels, and is beneficial in strengthening the digestive system. Demand for pumpkin powder has increased in recent years due to its health benefits as a flavoring. 

Freezing and drying, also known as lyophilization or cryodehydration, is a dehydration process typically used to preserve food and make it more convenient for transport and storage. 

This preservation is possible because the greatly reduced water content inhibits the production of enzymes that would normally spoil or break down food. Food is protected from spoilage by storing it in the freezer – dried foods that are sealed to prevent moisture re-absorption. Freezing and drying freeze food and then reduces the ambient pressure through a vacuum and adds enough water to sublimate the frozen water and food directly from the solid phase to the gas phase.