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I was wondering the same thing... so I googled freezing preserving enzymes...
Here is what I got... Freezing does not distroy enzymes in foods, it only slow them (which is why there is a "shelf life" on frozen foods)
However, some foods that are frozen are blanched first... trown it to a pot of boiling water to halt the enzyme process...
I guess I would ask- does the manufacturer blanch the fruit first?
amber
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