Freeze Dried Avocado

Avocado is technically difficult to dry because of its high fat content. In high-fat foods the risk of oxidation increases and the product can turn rancid. As freeze-drying works at low temperature under vacuum, it limits oxidative deterioration.

The product preserves avocado's pale green colour and creamy taste character. The texture is less crisp and softer than other fruits, which is due to its fat content. To prevent enzymatic browning, the interval between harvest and processing is critical.

Sliced and diced forms are used in salad, ready-meal and snacking applications; powder in guacamole bases, sauce blends, sports and functional food formulations. Avocado powder stands out for its monounsaturated fat content.

Because of the high fat ratio, packing under oxygen-barrier film with inert gas is important for shelf life.