With C live you will get a product that is produced according to the most gentle production techniques known today. We have prepared a small film for you to show you the production.
Production of the liquid Extract
First of all, the liquid colostrum is degreased as it comes directly from the farm. Colostrum contains approx. 10% fat; therefore it would not be very digestible in its unprocessed form. The next step is the decaseination, in which those constituents are extracted from colostrum that are processed to cheese in a dairy factory. A colostrum whey remains that still contains such high-molecular elements that an immediate sterile filtration would be impossible.
For this reason the whey is microfiltrated so that only these constituents are left over that can pass the small pores of the filter. Those are the immunoglobulins (antibodies), growth factors, cytokines, interferons, interleukins, etc. Because bacteria are also very small, the sterile filter must not exceed a maximum size of 0.2 µ. Fortunately the protein molecules of the remaining ingredients are even smaller than the smallest bacterium.
This liquid, sterile extract is then filled in sterile bottles. Thus, it is nonperishable for 2 years at least without preservatives, even if it is not cooled, sealed in its original bottle. Once opened it ought to be stored in the fridge and consumed within 2 weeks.This sterile, liquid extract is also used in our cosmetics
Manufacture of the Powder
At the beginning, the manufacture of the powder does not differ from manufacturing the liquid extract. The colostrum is defatted, decaseinated, microfiltrated, and subsequently, filtrated sterilely. However, afterwards it is refrozen to be freeze-dried.
It is much discussed on freeze-drying vs. spray drying. As far as our experience goes, there is no so-called "gentle" spray drying yet. Here, the product to be dried is sprayed by nozzles in a spray tower. In this tower, there are temperatures of about 150°C (302°F). Water is extracted from the finely pulverised particles. The dry powder falls down to the bottom of the tower. Needless to say, evaporative heat loss accrues. So the inner core does not get too hot. Nevertheless, very high temperatures accrue that lead to an immediate denaturation of the product. This can be seen in the structure of the powder that gains a fine, mealy consistency. The powder won that way cannot be solved in water anymore. It clots and has either to be granulated or treated with additives to be water-soluble again.
Thus, the difference to freeze-drying can easily be seen, because freeze-dried powder is clearly crystalline and dissolves in water again.
We all know what happens, if you boil water in the mountains. The higher the mountain, the lower the temperature you will need to bring water to the boil. This matter of fact is used in freeze-drying. The frozen product is brought to a vacuum chamber and dried there at almost entire vacuum (0.1 mbar). Solely because of the vacuum and temperatures that do not exceed 38°C (100.4°F), the water "sublimates" that means, from the frozen state, it becomes gaseous directly and is frozen on capacitor plates that have a temperature of -80°C (-112°F). ue to the fact that this gaseous water holds the characteristic to move to the place of the lowest temperature, this process takes place automatically. After approx. 30 hours, a crystalline, dry powder remains that is either strained or milled depending on the further applications.
The strained powder is much more suitable for a subsequent processing to drinks, because it is dissolved in water very quickly again. The milled powder is suitable for the manufacture of capsules or chewable tablets, because milling creates a higher density, so that the capsule can take up more powder. Dissolving in water takes a bit longer.This powder is used for manufacturing our capsules and chewable tablets.
