The freeze-drying technology is emerging as an alternative for food storage and other biological products, as it is a process based on the separation of water by sublimation. It has been developed to reduce losses of the compounds responsible for flavor and aroma in foods, which are affected greatly during conventional drying processes.
The advantages for using freeze-dried ingredients are: Long life, storage at room temperature in the transport economy, elimination of cold chain, ease of handling during production, rehydration with an excellent microbiology, among others.
