Lyophilization, in a study published on the global information platform News Medical Life Sciences, is defined as a process involving the freezing of a substance at low temperatures, followed by the reduction of its liquid content through sublimation, meaning the water it contains transitions from solid to gas. This method, safely preferred for drug production and food preservation, is now indispensable for both the chemical sector and the food industry.

Looking at the etymological history of the word lyophilization reveals a not-so-surprising piece of information: a thesis prepared within the Istanbul University Institute of Health Sciences states that the word lyophilized comes from Greek. The thesis explains that in a study published in 1935 by Earl W. Flosdorf and his colleagues, the technique was named "lyophilization," derived from the Greek word lyophilic (water-loving), which describes the dry product's ability to rehydrate.

2. IN WHICH FIELDS IS LYOPHILIZATION CARRIED OUT?

Although the lyophilization method is advantageous, it can also bring some difficulties and additional costs for investor food companies. The study published at Istanbul University Institute of Health Sciences addresses both the advantages and the challenging factors of lyophilization. Let's put the advantages of this method on one side of the scale and the disadvantages on the other. Let's see which side will outweigh the other.

3.1. Advantages of the Lyophilization Method

• The risk of product spoilage decreases.
• Freeze-dried products can dissolve in water more quickly.
• Water in the products is removed before the heating process begins.
• Lyophilization results in a dry powder with enhanced stability.
• No denaturation occurs.
• Loss of volatile substances is low.
• No ion migration occurs in the products.
• Product moisture levels can be maintained at desired levels.
• The water content of nutrients can be controlled in the freeze-drying method.

3.2. Disadvantages of the Lyophilization Method

• The process time can be long.
• Investment, production, and maintenance costs can increase.
• Qualified personnel and frequent training are required.

In the food industry, the freeze-drying process begins by expanding the surface area of the substance to be included in the process. The substance subject to production (e.g., royal jelly) is spread on sterilized large trays and frozen in a sterile environment. Then, the necessary energy is generated in the environment for sublimation to occur, and most of the water is removed. In the final stage, the product achieves a completely dry form.

As stated in the article in News Medical Life Sciences, the lyophilization process allows natural products to largely preserve their structural integrity and chemical profile. To ensure that royal jelly, which is prone to rapid spoilage, can be consumed easily – without the hassle of storing it under specific conditions – Balparmak also applies the lyophilization technique in its new products. To ensure that the rich content of the royal jelly you consume is preserved, you can choose Balparmak's Apitera Royal Jelly Capsules!