Science of the Juice
Tim Hollingshead developed “Cryoflux.” “Cryoflux”
is a proprietary trademark process for concentrating
fruit juice that preserves the bioactive constituents,
flavor and color of juice from any fruit. This process
was developed in response to the unsatisfactory results
obtained from traditional heat, evaporation, pressure,
and vacuum methods. These methods although useful in
providing a concentrate of juice typically alter the
basic condition and inactivate the bioactive constituents.
As most companies know and have come to accept as one
of the unavoidable hazards of doing business in this
industry, these heat, vacuum and pressure concentrating
methods change the basic flavor of the juice as well
as imparting a “burnt” essence to the final
Dr. Tim's Cryoflux technology
not only protects the bioactive nature of the juice but also
preserves the condition and improves upon the flavor. No artificial
smell or taste, nor burnt essence is ever detected with the
Cryoflux process. This means that when using Cryoflux concentrated
juice in full strength, diluted or reconstituted forms the
final product will always taste as fresh as tree/ vine ripened
fruit. Another challenge with these traditionally used processes
was the inordinate loss of product. It is not uncommon using
these traditional methods to lose a greater percentage of
raw materials than end product created. That makes sense since
this is a method of concentrating fluids. However Dr. Tim's
trademark Cryoflux technology retains nearly 100% of total
volume. By doing this we are able to control the quality and
volume of our concentrate. Cryoflux concentration process
retains nearly 100% of the juice producing the most pure concentrate
Dr. Tim's trademark Cryoflux
concentrate is a process that involves the manipulation of
the physical qualities of ice and maximizing the integrity
of the fruit and or juice. Great care is taken in the determination
of the freezing point of the substrate or fruit juice. After
sending this data through a series of calculations the appropriate
crystal size is determined for optimal juice encapsulation
and suspension. Ice-juice slurry is then created and passed
through our proprietary bioactive-flavor-augmentation module.
The resultant material is then re-crystallized. The next step
involves a very critical mathematical analysis of the ice
crystal to solid ratio thereby allowing the re-crystallized
material to self separate eventually causing the encapsulated
frozen juice suspension to migrate into the cryogenic collection
chamber. It is in this chamber where the juice is concentrated
through an entirely natural process. The cryogenic chamber
is flushed and the resultant material is sent to the Cryoflux
chamber where the juice takes on its final flavor enhancement
and bioactive energizing characteristics via Dr. Tim's revolutionary
concentrating process. The concentrate is never forced under
pressure or heat. This is what separates Dr. Tim's Cryoflux
concentrate from all others.
OF CRYOFLUX CONCENTRATE:
and enhances the natural flavor of the juice.
all of the bioactive components of the juice.
no loss of raw material.
can be pasteurized.
remains as natural as fresh squeezed or pressed.
burnt essence or taste.
heat, pressure, vacuum, evaporation or any other damage
is applied to the raw material.
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