Table of Contents

  • Cellular Fraction Line Technology
  • Ozone Microbial Treatment

Cellular Fraction – Line Technology (CFL)

Freeze drying became well known near the end of WWII when it was used to transport blood plasma to soldiers on the front lines. When snake venom is collected to make anti-venom it is freeze-dried.

The product is dried while it remains frozen. Sublimation removes water and only water.  None of the natural chemical compounds that comprise the color, taste and health benefits are removed.


The science behind CFL Freeze Drying is the same as conventional freeze drying – preserve the product by removing the water via “sublimation”.  The difference, however,  lies in the technology and process that we employ.

The biggest challenge of conventional freeze drying functional super foods and nutraceuticals is the high cost of machinery, high operational costs (very high energy usage) and small quantities produced.  These factors combine to make conventional freeze drying slow and expensive.

The machine is complicated and took years to develop, but the concepts are simple and easy to understand.

In conventional freeze drying the product is laid out on trays and the trays are placed on racks inside the product chamber.  The exposed surface area (the drying surface) is limited, and only a small quantity of raw material can be processed.

In our process the product is not sitting motionless on trays, but is flying around inside the product chamber in a vortex.  This dramatically increases the exposed surface area which, in turn, increases the rate of heat exchangeallowing larger quantities to be dried faster.

While our process increases quantity and efficiency (expressed in lower costs) we also increase the quality.  In the case of conventional freeze drying the dried product must be mechanically ground into a fine powder.  This grinding process can develop heat (due to friction) and hemorrhages the cell structure to produce solid particles with flat surfaces and sharp corners. With Cellular Fraction-Line Technology, the motion of the deeply frozen particles along with the sublimation of the ice structure that holds the particles together results in a fine powder without mechanical grinding. The resulting porous particle structure is more bio-active (better preserved natural ingredients) and more bio-available (more easily absorbed and metabolized).


  1. Increased bio-activity from preservation of cellular integrity (no mechanical grinding)
  2. Increased bio-availability (natural micronization=smaller particle size)
  3. Porous particle structure increased surface area per unit of weight (see photo above)
  4.  Consistent drying at lower temperatures
  5. Sublimation and micronization accomplished in a one-step process=faster production time.
  6. Finished powder with exceptionally low moisture levels (better preserved)

To learn more about our Cellular Fraction-Line Freeze Dry Process, view the full document here

Ozone Antimicrobial Treatment

As part of TFD’s permanent commitment to improve our products, service and food safety we have implemented a state-of-the-art ozone antimicrobial treatment system. Ozone has been used for many years around the world and dwas recently approved by the U.S.A. F.D.A. as an antimicrobial treatment. (GRAS approval for direct contact on food by FDA Final Rule 21 CFR Part 173.336)

Ozone occurs in nature and plays an important role in protecting the environment. Oxygen is released from plants and plankton during photosynthesis. Lighter than air it floats into the upper atmosphere where contact with ultra violet (UV) radiation from the sun and/or lightening during thunderstorms results in O3 (Ozone). Naturally occurring ozone is nature’s way of cleaning up the pollution in our environment and safely and naturally purifying the air we breathe.

Ozone leaves no hazardous residues on food or food-contact surfaces. It auto-decomposes rapidly to oxygen adding no residues or chemical by-products to the food being treated or to the food processing water or atmosphere in which the food is produced and stored. Ozone (half-life span about 20-30 minutes) does not become part of the food product and therefore is not considered an “additive.” Just as in nature, it does its work and then disappears (reverts to oxygen).

Unlike using heat or gamma radiation which can ot discriminate between healthy cells and microbes, ozone treatment attacks and destroys only the potentially harmful microbes.

To learn more about our Ozone Anti-Microbial Treatment System, please view the full document here