Contains 100% Aloe Vera Juice
Imagine slicing open an Aloe leaf and consuming the gel directly from the plant. Our Aloe Vera Gel is as close to the real thing as you can get.
The miraculous aloe leaf has been found to contain over 200 different compounds. A product of our patented aloe stabilization process, our gel is favored by those looking to maintain a healthy digestive system and a naturally high energy level.
The first to receive certification by the International Aloe Science Council, this rich cocktail of pulp and liquid authenticates this product as being just like nature intended. Taken daily, either alone or mixed with pure fruit juice, it is one of the best nutritional supplements available!
INGREDIENTS
Stabilized Aloe Vera Gel, Sorbitol, Ascorbic Acid (Antioxidant), Citric Acid, Potassium Sorbate (To Help Protect Flavor), Sodium Benzoate (To Help Protect Flavor), Xanthan Gum, Tocopherol (Antioxidant).
Above is a copy of an Aloe Vera Gel Label. I have left the name unknown, because well…. I do not want to point fingers here. Actually this is a typical label that I have seen on most shelved Aloe Vera Gel Drinks. Just go to your nearest health food store and look for yourself!
What is not told on this label here is, the International Aloe Science Council does not test for Healing Properties of an Aloe Gel. How do I know that, you may ask? Because, I am right now looking at a Certificate of Analysis from the IASC and I have spoken directly with a sales rep. from IASC myself.
This is a list of what they test for – Appearance, color, odor, total solids, ph, Aloin, Microbiology – H-NMR, Aerobic, Mold and Yeast, and Pathogens. If your Gel Passes their standard, you recieve a nice Certificate signed by someone that is a Quality Assurance Manager. Basically, it is safe to drink and is an aloe vera gel. They make absolutly no claims that your Aloe Product has any active ingredients (healing Properties) in it what so ever.
Now, what is stabilization? According to the American Journal of Agricultural and Biological Sciences – 3 (2): 502-510, 2008
ISSN 1557-4989
© 2008 Science Publications
Processing of Aloe Vera Leaf Gel: A Review
C.T. Ramachandra and P. Srinivasa Rao
Department of Agricultural and Food Engineering,
Indian Institute of Technology, Kharagpur-721302, India
Abstract: Proper scientific investigations on Aloe vera have gained more attention over the last decade due to its reputable, medicinal, pharmaceutical and food properties. Some publications have appeared in reputable scientific journals that have made appreciable contributions to the discovery of the functions and utilizations of Aloe vera lacking processing of leaf gel. Present processing techniques aims at producing best quality aloe products but end aloe products contain very little or virtually no active ingredients.
Hence, appropriate processing techniques should be employed during processing in
order to extend the use of aloe vera gel. Further research needs to be done to unravel the myth
surrounding the biological activity and the exploitation of aloe constituents
Potential use of aloe products often involves some type of processing, e.g. heating, dehydration and grinding. Processing may cause irreversible modifications to the polysaccharides, affecting their original structure which may promote important changes in the proposed physiological and
pharmaceutical properties of these constituents.
Processing of Aloe vera gel derived from the leaf pulp of the plant, has become a big industry worldwide due to the application in the food industry. It has been utilized as a resource of functional food, especially for the preparation of health drinks which contain Aloe vera gel and which have no laxative effects. It is also used in other food products, for example, milk, ice cream confectionery and so on. However, Aloe vera gel juice was not very popular due to their laxative effect and majority of them contained absolutely no active mucilaginous polysaccharides or acemannan. Although colour changes have little relation to the therapeutic effectiveness of stabilized gel, they are rarely acceptable psychologically to the user. The color change is totally unacceptable in some products. It therefore becomes imperative that a simple but efficient processing technique needs to be developed, especially in the aloe beverage industry, to improve product
quality, to preserve and maintain almost all of the bioactive chemical entities naturally present in the plant during processing.
The production process of aloe products involve crushing, grinding or pressing of the entire leaf of the Aloe vera plant to produce an Aloe vera juice, followed by various steps of filtration and stabilization of the juice. The resulting solution is then incorporated in or mixed with other solutions or agents to produce a pharmaceutical, cosmetic or food product. In the food industry, Aloe vera has been utilized as a resource of functional food, especially for the preparation of health food drinks and other beverages, including tea. The amount of Aloe vera that finds its application in the pharmaceutical industry in not negligible as far as the manufacturing of topical ointments, gel preparations, tablets and capsules are concerned. Aloe vera gel also finds its application in the cosmetic and toiletry industries, where it is used as a base for the preparation of
creams lotions, soaps,
Unfortunately, because of improper processing procedures, many of these so-called aloe products contain, very little or virtually no active ingredients.
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