Freezing Technology Explained: Maximizing Nutrient and Flavor Retention in Black Currants

How to Preserve Black Currant’s Nutrition and Flavor Through Advanced Freezing Technology

In the global food processing industry, maintaining the integrity of raw ingredients like black currants is critical for consistent product quality—especially when targeting premium markets such as Europe. At Yishangqiao (Hangzhou) International Trading Co., Ltd., we’ve refined a multi-stage freezing process that not only locks in natural flavor but also preserves key nutrients like vitamin C, anthocyanins, and polyphenols.

The Science Behind Rapid Freezing: Smaller Ice Crystals, Better Structure

Traditional slow freezing can form large ice crystals that rupture cell walls in fruits—leading to texture degradation and nutrient loss. Our tunnel-freezing system operates at -40°C within 30 minutes, minimizing crystal size to under 10 microns (vs. 50–100 microns in conventional methods). According to a 2022 study by the European Food Safety Authority (EFSA), this reduces vitamin C degradation by up to 45% during storage compared to standard freezing.

Three Rounds of Manual Sorting = Consistent Quality

Before freezing, each batch undergoes three rounds of manual inspection using high-resolution lighting systems. This ensures an overall whole-fruit rate of over 95%, which is crucial for processors who demand uniformity in fruit content for jams, juices, or frozen desserts. Industry benchmarks typically hover around 75–85% for unsorted batches—our method adds real value for clients seeking premium inputs.

Cold Chain Integrity: Why -18°C Matters

Our products are transported under strict -18°C conditions throughout the entire supply chain—from farm-to-port-to-client warehouse. This temperature prevents microbial growth (per ISO 22000 standards), maintains firmness, and avoids thawing-refreezing cycles that compromise shelf life. In fact, data from our logistics partner shows zero spoilage incidents across 12 consecutive shipments to EU clients since Q1 2023.

Application Tips for Processors: Juice, Jam & Frozen Desserts

• Juice makers: Use 1:3 ratio (black currant to water) with minimal heating (<40°C) to preserve anthocyanin stability.
• 果酱制造商: Add pectin at 0.3% and process at 85°C for 15 mins—yields smoother texture and better color retention.
• Frozen dessert producers: Incorporate pre-frozen berries directly into batter; no need for defrosting—improves freeze-thaw stability by 30%.