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Cryoflux: The Science of the Juice
Tim developed “Cryoflux.” “Cryoflux” is a proprietary
trademark process for concentrating fruit juice that
preserves the bioactive constituents, flavor and color of
juice from any fruit. This process was developed in
response to the unsatisfactory results obtained from
traditional heat, evaporation, pressure, and vacuum
methods. These methods although useful in providing a
concentrate of juice typically alter the basic condition and
inactivate the bioactive constituents. As most companies
know and have come to accept as one of the unavoidable
hazards of doing business in this industry, these heat,
vacuum and pressure concentrating methods change the basic
flavor of the juice as well as imparting a “burnt” essence
to the final product.
Tim's Cryoflux technology not only protects the bioactive
nature of the juice but also preserves the condition and
improves upon the flavor. No artificial smell or taste, nor
burnt essence is ever detected with the Cryoflux process.
This means that when using Cryoflux concentrated juice in
full strength, diluted or reconstituted forms the final
product will always taste as fresh as tree/ vine ripened
fruit. Another challenge with these traditionally used
processes was the inordinate loss of product. It is not
uncommon using these traditional methods to lose a greater
percentage of raw materials than end product created. That
makes sense since this is a method of concentrating fluids.
However Dr. Tim's trademark Cryoflux technology retains
nearly 100% of total volume. By doing this we are able to
control the quality and volume of our concentrate. Cryoflux
concentration process retains nearly 100% of the juice
producing the most pure concentrate possible.
Tim's trademark Cryoflux concentrate is a process that
involves the manipulation of the physical qualities of ice
and maximizing the integrity of the fruit and or juice.
Great care is taken in the determination of the freezing
point of the substrate or fruit juice. After sending this
data through a series of calculations the appropriate
crystal size is determined for optimal juice encapsulation
and suspension. Ice-juice slurry is then created and passed
through our proprietary bioactive-flavor-augmentation
module. The resultant material is then re-crystallized.
The next step involves a very critical mathematical analysis
of the ice crystal to solid ratio thereby allowing the
re-crystallized material to self separate eventually causing
the encapsulated frozen juice suspension to migrate into the
cryogenic collection chamber. It is in this chamber where
the juice is concentrated through an entirely natural
process. The cryogenic chamber is flushed and the resultant
material is sent to the Cryoflux chamber where the juice
takes on its final flavor enhancement and bioactive
energizing characteristics via Dr. Tim's revolutionary
concentrating process. The concentrate is never forced
under pressure or heat. This is what separates Dr. Tim's
Cryoflux concentrate from all others.
ADVANTAGES OF CRYOFLUX CONCENTRATE:
- Preserves and enhances the natural
flavor of the juice.
- Preserves all of the bioactive
components of the juice.
- Virtually no loss of raw material.
- Concentrate can be pasteurized.
- Juice remains as natural as fresh
squeezed or pressed.
- No burnt essence or taste.
- No heat, pressure, vacuum,
evaporation or any other damage is applied to the raw