A product and process for stabilizing Aloe vera gel is disclosed. The process includes the steps of rapidly heating the Aloe vera gel to a temperature in the range of from about 35.degree. C. to about 80.degree. C., adding to the heated Aloe vera gel one or more stabilizing antioxidants, and rapidly cooling the heated Aloe vera gel to a temperature in the range of from about 20.degree. C. to about 30.degree. C. The stabilizing antioxidants may be a tocotrienol/tocopherol blend, rosmarinic acid, polyphenols, or any combination thereof.
A product and process for stabilizing Aloe vera gel is disclosed. The process includes the steps of rapidly heating the Aloe vera gel to a temperature in the range of from about 35.degree. C. to about 80.degree. C., adding to the heated Aloe vera gel one or more stabilizing antioxidants, and rapidly cooling the heated Aloe vera gel to a temperature in the range of from about 20.degree. C. to about 30.degree. C. The stabilizing antioxidants may be a tocotrienol/tocopherol blend, rosmarinic acid, polyphenols, or any combination thereof.
A product and process for stabilizing Aloe vera gel is disclosed. The process includes the steps of rapidly heating the Aloe vera gel to a temperature in the range of from about 35.degree. C. to about 80.degree. C., adding to the heated Aloe vera gel one or more stabilizing antioxidants, and rapidly cooling the heated Aloe vera gel to a temperature in the range of from about 20.degree. C. to about 30.degree. C. The stabilizing antioxidants may be a tocotrienol/tocopherol blend, rosmarinic acid, polyphenols, or any combination thereof.
