Freeze-drying, aka lyophilization, is a preservation technique often used in long-term food storage, the pharmaceutical industry and yes, even astronaut food (hence, the name {m}othership milk)!

The process of freeze-drying is a delicate one that requires precise control of both temperature and pressure and takes several hours to complete (typically 30 hours or more!). Frozen milk is placed into a specialized chamber and the pressure around it is removed and the water begins to sublimate (changes from a solid to a gaseous state) without ever going through a liquid phase.

That said, when it comes to preserving liquid gold, this meticulous process is well worth it, because freeze-drying locks in nutritional properties and protects calories, proteins, fats, antioxidants and even human milk oligossacharides (HMOs) that can be negatively impacted over time when kept frozen.

Here is a general overview of how the process of freeze-drying breast milk works:

1) Your frozen milk is combined and placed inside a vacuum chamber, wherein the pressure is reduced to a very low level. This causes the frozen water in your breastmilk to turn into water vapor.

2) The water vapor is then removed from the chamber through a process called sublimation, which involves heating the water vapor to a temperature above its freezing point.

3) After the water vapor has been removed, your milk is left in the form of a dry powder that can be stored at room temperature and lasts for several years.

4) Next, we portion this powerhouse powder into single-serve packets so you can nourish your little one with simplicity and ease.

Wanna learn more? Visit our research page to explore peer-reviewed studies on the efficacy and benefits of freeze-drying breastmilk and why it is the gold standard in milk preservation around the world!