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Jiangsu Bolaike recently completed a freeze-drying process trial for food additives at the request of a client. The material used in the trial was a food additive composed primarily of gelling agents and starch, originally in a viscous, paste-like state. After freeze-drying, the material became a dry, loose granular form that could be crumbled easily by hand. The trial demonstrated that freeze-drying technology can achieve long-term storage at room temperature without adding any preservatives, while retaining more than 95% of the active ingredients, offering the food additive industry a technical path toward "clean label" products.
Traditional food additives often require extra ingredients such as preservatives to achieve preservation and shelf-life goals, which tends to lengthen ingredient lists. Freeze-drying uses a low-temperature, low-pressure environment to sublimate moisture directly out of the material. Once the moisture is removed, the product can be stored at room temperature without the need for preservatives. At the same time, the proportion of active ingredients increases significantly, which can reduce the amount needed in subsequent food production, and the reduced weight also lowers storage and transportation costs.
Bolaike's Xinshidai Freeze-Drying Technology Research Institute brings together food science experts from institutions including China Agricultural University and Jiangnan University. The institute holds more than 80 patented technologies, covering multiple core technical areas in freeze-drying equipment and processes. Bolaike is an industrial freeze-drying equipment manufacturer whose product line spans the full range of needs from laboratory research and development to industrial-scale production.
If you are interested in freeze-dried food additives, feel free to leave a comment below — Bolaike will organize a team of experts to work with you on developing freeze-dried additive products. You are also welcome to send samples for freeze-drying trials.
2026/05/28
2026/05/28
2026/05/28
2026/05/28
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