• PERUVIAN SUPERFOODS
  • TOP MACA EXPORTER
  • +51 998930786
  • superfoodsperuvian@gmail.com

PERUVIAN MACA ATOMIZED EXTRACT

Peruvian maca is one of the most powerful superfoods, and when it is atomized, it has 5 to 20 times greater potential than micropulverized maca. The taste is much softer, and its compounds have greater bioavailability. It has a high concentration of antioxidant compounds like glucosinolates, which helps fight free radicals, reduce oxidative damage in cells, and slow premature aging. The high concentration of the alkaloids macaenes and macamides in our Peruvian maca extracts helps with misfunctioning of the pituitary gland. There is a range of scientifically proven benefits of maca extracts, including increasing libido, reducing erectile dysfunction, boosting energy and endurance, increasing fertility, improving mood, reducing blood pressure, reducing sun damage to the skin, and fighting free radicals.

We have the knowledge and many years of experience in extracting the maca. 

We are the only company in Peru that controls the systemically high quality of its own maca crop. We are the most efficient maca root producer in Peru, who own the very first gelatinizing and atomizing state-of-art-plant in Lima and the manufacturer of the purest maca extracts. 

Reagents we use to extract the maca are: acetonitrile MERCK, distilled water, ethyl alcohol 95° MERCK, DEMSA maltodextrin, methanol MERCK, and nitrogen at 99, 98 MESSER. 

Methodology we use to extract the maca: 

1. Reception of the raw material. Received whole maca sundried tuberous root from the district of Junín, Region Junin.
2. Temperature decrease. Addition of liquid nitrogen to the whole maca tuberous root until reaching temperature of -50°C.
3. Grounding the maca tuberous roots. With Milano Bonapacce hammer mill passing through meshes No. 4 and No. 10 successively.
4. Preparation of the ethanolic extract. Grounded maca tuberous root is transferred to a 2500 L stainless steel mixing tank with an agitator, Phytoturbine, which contains a projected volume of 95° ethyl alcohol, and stirred for 72 hours at room temperature.
5. Separation of the liquid phase from the ethanolic extract. A solid separator, an Alfa Laval centrifuge, is used, obtaining the liquid phase of the ethanolic extract; the solid residue is proceeded to pressing, and the liquid obtained is filtered and added to the liquid phase mentioned before.
6. Atomization of the liquid phase of the ethanolic extract. The liquid phase is transferred to a 3000 L storage tank of jacketed steel; maltodextrin (up to 20%) is added with constant stirring and brought to a temperature of 90 °C. With the help of a Craftsman pump, it is transferred to the Niro atomizer at a temperature of entrance of 90 °C and exit temperature of 60 °C, obtaining the extract powder atomized.
7. Unstuffing of the atomized extract. The atomized extract is taken to stainless steel trays with a maximum thickness of 25 mm in a Stocker oven at a temperature of 70 °C for 2 hours. 
8. Sieving the atomized extract. The particle size is homogenized with a sieve with mesh No. 100. Magnet control of 24000 Gaus is performed, and the atomized extract is sampled for the lab test.
9. Packing, labeling, and storage. The final quantity of the extract is packed in double polyethylene bags of 10 kg and secondary packaging in a 50x36x19 cm double corrugated cardboard box (which includes 2 bags of 10 kg), labeled, and stored.

Our atomized hydroalcoholic extracts are of the highest purity. The levels of glucosilonates and macaenes in our maca crop are unbeatable; thus, our extracts are of the most efficient ones you could find in Peru. 

Try Nuestra Maca extracts and feel its spectacular effects!