It was found that the various dehydrating methods yielded an ORAC value (per gram) that varied between 50 and a high of 155.  Relative to other fruits, this is exceptional.  Yet compared to freeze drying, these were disappointing.

The one method that consistently showed compelling results was the freeze-drying method.  Freeze dried açaí was consistently showing an ORAC score of 1027 per gram.

This process has shown to preserve over 95% of the phytochemicals and nutrients of the whole açaí fruit.

The challenge is that freeze drying is approximately ten times more expensive than the simple processes, such as spray drying.  Therefore most producers start out with a raw ingredient that is already a fraction of what it was in Brazil.


So we wanted to look into why the expensive freeze drying process is clearly the best for açaí.








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"Let thy food be thy medicine and thy medicine be thy food."   - Hippocrates, The Father of Modern Medicine