Processed aloe vera, derived from the leaf often involves heating, dehydration and filtration. Processing may cause irreversible degradation of the polysaccharides and loss of other bioactive constituents which results in changes to the physiological properties of the ingredient and benefits of the finished product. The loss of activity may, in some cases, be the result of enzymatic activity after the leaf is removed from the plant, the use of excessive heat, prolonged exposure to heat or microbial contamination prior to stabilization of the product. To ensure the highest quality aloe vera ingredient Aloecorp developed a process based on time, temperature and sanitation to eliminate sources of degradation in processing. The overall timing of TTS production phases are extremely critical and numerous clinical and pre-clinical studies with our product have validated the sucess of this methodology.

 

Leaf Harvesting and Handling: Timing and sanitation begin with early morning harvesting and careful removal of the leaf from the mother plant. Proper extraction of the leaf leaves the base of the leaf intact and sealed from possible introduction of microbes. Microbial contamination can significantly degrade the vital components of aloe that must be retained for maximum benefit in a finished product. The other major source of microbial contamination comes from the rind of the leaf. To prevent contamination during processing, the leaves are handled very carefully to prevent puncture of the rind and soaked in a food grade sanitizer which effectively reduces microbial levels in preparation for the next step in aloe processing.

 

Pasteurization: Biological activity remains essentially intact when aloe is pasteurized by the high temperature short time (HTST) method  This method is similar to that used in the pasteurization of the milk. Extended periods or higher temperatures will result in greatly reduced quality.

 

Concentration: The product obtained using the harvesting, sanitation and pasteurization methods can be concentrated under vacuum without the loss of quality. The concentration operation must be conducted at temperatures below 50°C with continuous flow. Higher vacuums and temperatures will cause activity loss, as will extended concentration times.

 

 

  Qmatrix® exclusive dehydration technology is a patented technology that has been shown in published academic studies to significantly improve the retention of heat labile nutrients. This low temperature-short time (LTST) drying method quickly and gently stabilizes Aloe vera with the optimal balance of heat and time. Academic studies also show that the flavor and color of the product is improved due to low oxidation and that it has improved physical characteristics such as solubility and flow ability. Qmatrix® dehydration is a green technology; energy efficient and environmentally friendly...perfect for Aloe vera.

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