Stabilization of aloe vera

Stabilization of aloe vera plays crucial role in end product quality. Quality of this process determines quality of product and benefits that we get using aloe vera gel.

Aloe vera plant like any other fruit or vegetable needs to be used as soon as possible after harvesting. Oxidation process starts to destroy valuable components in aloe vera leaf about 30 minutes after cutting. It is of fundamental importance to stabilize aloe vera gel as soon as possible (within 2 hours using cold stabilization process)

Aloe gel open leaf

Aloe vera leaf is made of:

Rind

Sap

Mucilage

Gel fillet – storage area, the most valuable part of plant.


In storage area (gel) aloe vera plant stores all necessary components which helps it to survive dry periods. By volume it contains 99% of water and 1% other substances. Although in small amounts all those substances are working as a team and enhancing each other benefits to get better results than separate. That phenomenon is known as synergism.
Water plays very important role. It act as conductor in big orchestra and bring all those substances together. That is why is very important not to remove water from aloe vera to make pills or powder.Best way to use aloe vera would be to use fresh plant when we need it, immediately after cutting. That is possible where aloe vera is growing naturally. For all of us in colder areas we need to get stabilized aloe vera.

On market you can find aloe vera in different forms and of course different quality. Main forms for internal use are:

1. Powder or pills

2. Liquid aloe vera gel

1. Powder or pills-As mention above water is very important part of aloe vera and as soon you remove it from plant you destroy natural balance of substances and it looses benefits. This method was used in the past when first merchants brought aloe vera to Europe in 17th century.

2. Liquid aloe vera-this is main type of aloe vera on the market.

First lets make it clear that there is no aloe vera drink on market that doesn’t contain some sort of preservative. It could be natural or not but something must be there. If 100% pure aloe vera juice was to go out for distribution it would rot or ferment long before reaching the user. That means that any liquid product on the market which claims to be "100% Aloe vera" cannot be genuinely quite 100%, although it can be very close.

Any liquid product which claims "no preservatives" has got to be wrong unless it were canned or otherwise sterilized (radiation) or was on very short term distribution.

Aloe vera stabilization methods

There are 2 main stabilization methods used today:

Whole leaf method

• Filleted inner gel method

Whole Leaf method – in this method whole aloe vera plant is harvested, grinded and then filtered trough charcoal filters.

Filtration is necessary to remove some components from rind and sap which are not good for our use. In addition to that they are doing pasteurization (cooking on high temperatures which destroys many beneficial ingredients) or some other methods of sterilization (I have heard even radiation) to finish stabilization process.

Sure sign that aloe vera juice or aloe vera gel is filtered is absence of pulp. Don’t be confused with thickening agent added into some Aloe vera gel to look more like gel. This method is mostly used because it is chipper.

Filleted inner gel method – in this method only inner gel is used and rind is returned back on fields as natural fertilizer.

This method is more expensive and therefore not used by many companies (in fact I know only one). By using only inner gel need for filtration is eliminated (you can see pulp in aloe drink). In addition this company is using only cold stabilization process and natural ingredients as a stabilizers.

Proper stabilization of aloe vera is important to preserve all active ingredients which aloe vera contains.

We can get full benefits from aloe vera only when it is properly stabilized using cold process and inner gel.