Avoiding enzymatic oxidation

Enzymatic oxidation is hard to control if you only focus on air exposure, especially through the high oxygen affinity.

By applying D.I.C. we deactivate enzymatic function, offering you a real control over your product quality and shelf life.

Let's see the effect on green coffee beans for example with a picture: untreated raw material (left) and D.I.C. treated beans (right) immersed in ultrapure water for 24h (top) and 160 days (bottom).