Vacuum Blending - Biochef AirFree Manual Y Recetas

Vacuum Blending

EN
Vacuum blenders have been developed for people who are looking
to maximize nutrition and reduce spoilage. A characteristic of a normal
household blender is that the high speed blades immediately whisk lots of air
into whatever ingredients you are blending. The process of blending smashes
ingredients into tiny particles, giving the biggest possible surface area of
contact between your food and oxygen.
Practically every molecule of the ingredients in a traditional blender is
swimming in an oxygen rich bath, and your blended food immediately starts
to lose its nutritional value and flavours as a result. This is why we always
recommend that a fresh smoothie is best consumed immediately.
A Vacuum Blender is a fantastic solution to this problem. The first thing you
will notice about a smoothie made in a vacuum blender will be the colour.
Think about how quickly the brown discoloration occurs when you peel a
carrot for example. This is exactly what happens when you blend and these
millions of parts of surface area are exposed to the air. The colour of the
blended ingredients will start to darken and deteriorate with exposure to
oxygen.
With a Vacuum Blender, with the touch of a button, the air is removed from
the blending jug, reducing the exposure to oxygen and creating a vibrant
coloured smoothie. Secondly, the air in a normal blender will create lots of
bubbles or froth. When using a Vacuum Blender, this froth is avoided and
results in a more full-bodied smoothie which tastes rich and fresh.
Use the Vacuum Function with the storage accessories to remove air from
dips, sauces, baby food, leftover wine and more to prolong freshness.
11