At Totoniks we source only premium-grade New Zealand flash-dried green-lipped mussel (GLM) powder, which offers a superior fatty acid profile compared to freeze-dried alternatives, accounting for approximately 95% of the GLM powder market. The critical difference lies in the heat and time involved: our method subjects the mussel meat to much higher temperatures but only for a few seconds, whereas freeze-drying involves heating the plates to 40°C for 24 hours.

 

Comparison of methods: flash drying vs. freeze drying for green-lipped mussel preservation

 

FLASH DRYING

Rapid Process: Flash drying subjects the material to high temperatures for a brief period. This rapid drying minimizes the exposure of fatty acids to heat, reducing the likelihood of oxidative damage.

Reduced Oxidation: The quick nature of the drying process limits the time oxygen has to react with the fatty acids, helping preserve their structure and nutritional value.

Retention of Nutrients: The short drying time ensures better retention of sensitive nutrients, including the fatty acids in GLM.

 

FREEZE DRYING

Longer Process: Freeze drying involves freezing the material and then reducing the surrounding pressure to allow the frozen water to sublimate directly from solid to gas. This method is significantly slower than flash drying.

Oxidative Stress: Although freeze drying is generally effective for preserving nutrients, the extended exposure time can lead to a higher risk of oxidative damage to fatty acids, especially if there are any delays or issues in the process.

Structural Integrity: The freeze-drying process can sometimes alter the structural integrity of the fatty acids due to ice crystal formation, potentially affecting their bioavailability and efficacy.

 

Key Differences

Time Exposure: Flash drying is rapid, reducing the duration that fatty acids are exposed to conditions that might degrade them.

Temperature Exposure: Flash drying uses high temperatures briefly, whereas freeze drying operates at lower temperatures over a longer period. The brief exposure to high heat in flash drying is less detrimental than the prolonged exposure to oxidative conditions in freeze drying.

Oxidation Potential: The rapid nature of flash drying significantly reduces the risk of oxidation, a major factor in the degradation of fatty acids. Freeze drying, despite its low temperature, does not eliminate the risk of oxidation due to the longer processing time.

Why flash drying is better than freeze-dried mussels

The quick, high-temperature process of flash drying effectively minimizes the time fatty acids are exposed to damaging conditions, resulting in superior preservation of their integrity and nutritional value compared to freeze drying. By subjecting the material to intense heat for only a few seconds, flash drying reduces the risk of oxidative damage, which is a significant concern with prolonged drying methods. This rapid process ensures that the fatty acids and other sensitive nutrients remain intact, maintaining their bioavailability and efficacy. In contrast, freeze drying, although conducted at lower temperatures, involves a much longer exposure period that can lead to oxidation and structural changes due to ice crystal formation. These factors can degrade the nutritional profile of the GLM powder, making it less effective. Thus, the advantages of flash drying—rapid processing, reduced oxidation potential, and better nutrient retention—make it a superior method for preserving the delicate fatty acids in Green-Lipped Mussel powder, ensuring that the final product is of the highest quality and nutritional value.