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01

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.

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02

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.

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03

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.