the science of aguaymanto
How we stabilise fragile antioxidants without flattening the character of the fruit.
Aguaymanto arrives with an impressive concentration of vitamin C, carotenoids and polyphenols. Yet potency on paper is not the same as usefulness on skin. Oxygen, heat and light can quickly degrade the very compounds that make the fruit valuable.
Our process begins within forty-eight hours of harvest. The fruit is cold-pressed, filtered at low temperature and introduced to the formula in an oxygen-controlled phase. A supporting antioxidant system slows oxidation while a carefully chosen pH keeps the emulsion comfortable for daily use.
“Potency matters only when the formula can protect it long enough to reach the skin.”
The result is not a louder formula. It is a more dependable one. We measure stability over time, not only on the day a batch is made, because efficacy must survive the journey from the cordillera to the bathroom shelf.
