The refractance method is where the produce is pulped then laid onto large pads. Gently moving underneath the pulped produce is water at around 80 degrees, which gently evaporates the water out of the produce - leaving a dried product. The nutrient levels retained are around 65% - 80% which means temperature sensitive vitamins, minerals and antioxidants are concentrated and retained in the finished powder.
This huge retention and concentration of vitamins, minerals and antioxidants such as anthocyanins and polyphenols is what gives the finished product its naturally intensified flavour and vibrant colours.
Another benefit of having fruit or vegetable dehydrated by the refractance method is that the chance of spoiling are very slim as the moisture needed for bacteria proliferation is completely evaporated, therefore fruits and vegetables in this form will maintain their freshness and are shelf stable to last up to months in the pantry!
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