What is Vacuum Blending? Vacuum blending is a process of blending food ingredients in a vacuum-sealed container. This method reduces air pressure in the container, which helps to prevent oxidation and preserve the freshness, flavour, and colour of the food. It also helps to improve the texture and homogeneity of the blend. The vacuum blending process is commonly used in the preparation of smoothies, soups, sauces, and other similar dishes.
Vacuum Blending compared to normal blending?
Vacuum blending and normal blending are two different methods of blending food ingredients.
Normal blending: In normal blending, the ingredients are mixed in a blender or food processor in an open container, where air is free to circulate. This method can cause oxidation, which can lead to a loss of freshness, flavour, and colour in the food. Additionally, normal blending can create air pockets and result in an uneven texture in the final product.
Vacuum blending: In vacuum blending, the ingredients are blended in a vacuum-sealed container, where the air pressure is reduced. This helps to prevent oxidation and preserve the freshness, flavor, and color of the food. Vacuum blending also helps to create a smoother texture in the final product, as air pockets are eliminated and the ingredients are more evenly mixed.
In summary, vacuum blending provides several benefits over normal blending, including improved preservation of food quality, better texture and homogeneity, and reduced oxidation.
Does Vacuum blending work?
Yes, vacuum blending does work. The vacuum blending process reduces air pressure in the container, which helps to prevent oxidation and preserve the freshness, flavor, and color of the food. Vacuum blending can also improve the texture and homogeneity of the blended ingredients compared to normal blending. This is because the reduced air pressure eliminates air pockets, resulting in a smoother and more evenly mixed final product.
However, it’s worth noting that vacuum blending is not suitable for all types of ingredients and recipes. For example, some ingredients may require high-speed blending or the addition of air to achieve a desired texture, and vacuum blending may not be appropriate in such cases.
Overall, vacuum blending is a useful and effective method of blending food ingredients, providing several benefits over normal blending. However, it’s important to consider the specific requirements of your recipe and ingredients when deciding whether vacuum blending is the right choice.
Is Vacuum Blending Healthier?
Vacuum blending can offer some health benefits compared to normal blending. By reducing air pressure in the container, vacuum blending helps to prevent oxidation and preserve the freshness, flavour, and colour of the food. This can result in a healthier and more nutritious final product.
Additionally, vacuum blending can improve the texture and homogeneity of the blended ingredients, making it easier to incorporate healthy ingredients such as fruits, vegetables, and leafy greens into your diet. A smoother and more evenly mixed final product can also make it easier to absorb the nutrients in your food.
It’s worth noting, however, that the health benefits of vacuum blending will depend on the specific ingredients and recipes you use. For example, vacuum blending will not make an unhealthy recipe healthy, and adding sugar or high-fat ingredients to your blends will still have negative health impacts.
In conclusion, vacuum blending can offer some health benefits compared to normal blending, but it is not a guarantee of a healthier diet. To achieve optimal health benefits, it is important to focus on using healthy ingredients in your blends, regardless of whether you use vacuum blending or normal blending.
Is Vacuum Blending a fad?
It is not yet possible to say whether vacuum blending is a fad or not. Trends and fads in the food industry tend to come and go, and it is difficult to predict which will persist in the long term.
Vacuum blending has been around for a few years and has gained popularity due to its claimed benefits over normal blending, such as improved preservation of food quality, better texture and homogeneity, and reduced oxidation. However, the popularity of vacuum blending could change in the future based on consumer preferences and new developments in the food industry.
In conclusion, whether vacuum blending is a fad or not remains to be seen, and it is difficult to predict the long-term future of this method of blending food ingredients.
What’s the best vacuum blender?
The best vacuum blender we have found without doubt is the Tribest Dynapro Professional High-Speed Vacuum Blender. The Dynapro DPS-2250 includes a one-touch vacuum pump that removes the excess oxygen from the container before blending, which is easy to use and protects and reduces the oxidation of your smoothies. The Dynapro features a 2.5 peak horsepower motor made in Sweden with a turbo cooling fan designed to make easy work of blending even the toughest of ingredients.
A unique addition to the Dynapro is a Raw Temperature Indicator Star which changes its colour from blue to white when the temperature in the blending container reaches 118°F (48°C), ensuring that raw food recipes stay 100% raw and are not cooked with friction heat.
For more information about the Dynapro vacuum blender please see here.