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Breast milk Freezer Storage vs Freeze Drying


Breastfeeding and breast milk are key factors in setting a child up for a healthy life. While freezing is an effective short term storage method to maintain nutrition, it requires -80c (-112f) temperatures to slow down the breakdown and oxidation and provides up to 30 days of peak nutrition.

Traditional home freezers can typically reach -20c (-4f), far from the required temperatures to halt breakdown of key nutrients. Frozen breast milk begins oxidation, denaturing and “freezer” burn begins to occur within 48hrs. If you notice a sour or rancid aroma it could be oxidation. CDC Guidelines recommends peak “freshness” aka “taste” is up to 6 month frozen, meanwhile most of the valuable antioxidants, proteins and fats have already began to degrade. Freeze drying is also an effective method of de-activating lipase enzyme and to stop fat breakdown in the frozen milk. If you notice a metallic taste or soapy aroma, it very well could be due to higher lipase. Freeze drying also is known to improve overall taste and aroma of higher lipase stored breast milk!

Freeze drying is an effective method of retaining 99% of key nutrients and the majority of all immunoglobulins while being shelf stable and taking up 1/10 the space.

Freeze drying is a process of rapid subzero -28.9C (-20f) freezing for a short interval while held under a 300 mtorr vacuum for sublimation to occur. Sublimation is the transition of solid state water “ice”, to vapor bypassing the fluid liquid state of water. We apply gentle human body temperature ranges in our warming curves to vaporize solid ice into water vapor. These body temperature ranges help ensure we create macro dense, nutritious breastmilk powder.

Help protect your valuable stash by maintain optimal nutrition, flavor and freeing up your freezer!

Check out BoobieJuice’s Nutrition page to learn more and remember to check your dates on your breast milk bags.

Support Articles

Effect of freezing time on macronutrients and energy content of breast milk

Frozen breast milk at -20 degrees C and -80 degrees C: a longitudinal study of glutathione peroxidase activity and malondialdehyde concentration

Antioxidant capacity of fresh and stored breast milk: is -80°C optimal temperature for freeze storage.

Effect of storage on breast milk antioxidant activity

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