Vacuum technology
Benefits of Vacuum
Ordinary blending of fruits and vegetables causes oxidation of ingredients instantly through contact with air.
Blending of ingredients using the vacuum function that removes air (oxygen) reduces oxidation and delays spoilage of ingredients to improve the freshness of juice. Moreover, with fewer air bubbles (foam), the texture gets better and delamination of drink becomes slower
Keeps it Fresher Longer
Ingredients kept in the vacuum tumbler will maintain freshness for a longer time.
By preventing contact with air, oxidation of your ingredients can be slower.
Vitamin C Comparision
Blending in a vacuum increases the remaining amount of vital nutrients.
Vitamins, phytochemicals and plant nutrients that are easily destroyed through oxidation, can be preserved using vacuum blending technology.
Delivering Delicious Health
More delicious and stronger
Cidic, salty, umami, sweet and bitter, these are the 5 flavors that sensory receptors on the tongue.
The combination of flavors is more powerful and balanced than a centrifugal mixer.
Centrifugal mixer
VS
Vacuum Blender
Test Report
Blending in a vacuum increases the remaining rates of effective nutrients.
Vitamins and phytochemicals, plant nutrients that are easily destroyed through oxidation, can be easily consumed.
Test Report
Kuvings’ vacuum blender reduces damage by enzymes.
Kuvings’ vacuum blender reduces oxidation of enzymes compared to general blending to let users intake fresher and more enzymes.
Test Report
Through analysis on the five tastes of juice (salty, sweet, sour, bitter, savory) using an electronic tongue, subjective taste difference of juice made by Kuvings’ vacuum blender and general blender can be tested objectively. Juice made from Kuvings vacuum blender showed an increase in sweetness. The analysis on patterns of juice taste, Kuvings’ vacuum blender made juice with wider areas of a radial graph and a rich taste and flavor.
