1. Functional food materials contain various substances, including bioactive (green) and non-bioactive (red and yellow) ones
2. Cold homogenization to break down food materials
3. Target bioactive substance isolated by membrane separation

• Natural sources of proteins and peptides; harmful chemicals minimized
• Well scientifically researched and documented health benefits
• High yield and quality; cost-effective and scalable
• Combination of multiple functional food proteins/peptides for synergistic effects

1. Freezing: Purified product is frozen at low pressure
2. Drying/Dehydration: Ice is removed by sublimation at subzero temperature
3. The product is in the form of freeze-dried powder stable at ambient temperature

Why Freeze-drying?

• Low temperature and gentle processing conditions:
• Avoid protein denaturation
• Retaining maximum bioactivity
• Easy rehydration
• Perfect storage condition

Other bioactivities:

• Anti-inflammation effect
• Cytoprotective effects
• Angiotensin converting enzyme(ACE) inhibition