Better taste and maximum nutrients
The magic of a vacuum
The magic of a vacuum
Optimal vacuum conditions, created by a pressure of -80 kPa, prevent the oxidation of the ingredients and preserve the colors, aromas and nutrients as naturally as possible.
Advantages of vacuum
Normal mixing of fruits and vegetables leads to immediate oxidation of the ingredients due to contact with air.
Mixing the ingredients using the vacuum function, which removes air (oxygen), reduces oxidation and delays spoilage, thus improving the juice's freshness. Furthermore, fewer air bubbles (foam) improve the texture and slow down sedimentation.
Does it keep it fresher for longer?
Ingredients stored in vacuum containers stay fresh longer. Protecting them from air slows down the oxidation process.
Vitamin C comparison
Mixing under vacuum increases the remaining amount of vital nutrients.
Vitamins, secondary plant compounds and plant nutrients that are easily destroyed by oxidation can be preserved using vacuum mixing technology.
Delivering delicious health
Tastier and stronger
Sour, salty, umami, sweet, and bitter – these are the five basic tastes perceived by the sensory receptors on the tongue. The combination of these tastes is more powerful and balanced than with a centrifugal blender.
Kuvings Chef CB1000
Effect of vacuum mixing
Source: Journal of Plant Biotechnology, 48(4): 271-277, 2021)
01
Test report
Mixing under vacuum increases the concentration of active nutrients. Vitamins and phytochemicals, i.e., plant nutrients that are easily destroyed by oxidation, can thus be consumed without problems.
02
Test report
The Kuvings vacuum blender reduces enzyme damage. Compared to conventional blenders, the Kuvings vacuum blender reduces enzyme oxidation, allowing users to consume fresher food and more enzymes.
03
Test report
By analyzing the five basic tastes of juice (salty, sweet, sour, bitter, spicy) with an electronic tongue, the subjective taste difference between juice made with the Kuvings vacuum blender and juice made with a conventional blender can be objectively tested. The juice made with the Kuvings vacuum blender exhibited increased sweetness. Analysis of the juice's flavor profile revealed that the juice made with the Kuvings vacuum blender displayed a broader spectrum in the radial diagram and a richer taste and aroma.
