Chemigum P83 elastomeric modifier is for plasticized PVC, which improves mechanical properties and melt processing. It helps the end use application to resist abrasion, flex-fatigue, chemicals, oils and fuels.
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.
As long as the food was grown in a high-quality way (for example, organically grown) and was fairly fresh at the time of freezing, the overall nutrient retention in a frozen food can be quite high. In other words, many of the vitamins and minerals will keep fairly well in frozen foods.Some of the phytonutrients found in food may also keep fairly well. For example, we have seen research showing that anthocyanin flavonoids can be well preserved during freezing.t's important to remember that these percentages of nutrient loss are very general and can be different with different foods. Nevertheless, as you can see from the numbers above, the freezing-connected loss of these water-soluble vitamins never comes close to outweighing the amount of vitamins retained.