Regardless of what method used to preserve nutrients in a juice, degradation of vitamin C will happen over time. After 3 weeks the concentration of C-Vitamins falls to 50% in different juices. So there is really no point in having a shelf-life longer than 3 weeks if you’re looking to offer a high-quality juice.

 

 

Vitamin C breaks down (Denature) with increased temperature. The negative effect of heat increase significantly at 40°C and even more at a temperature above 76°C.

 

juiceCEPT®+ the way to create Superfood!

 

Treatment of juice with CEPT® technology – will keep the temperature below 40°C, and still, achieve food safety, keeping the nutrient content, the natural freshness & shelf-life of 21 days.