Ultimate Aloe contains the ingredient ActivAloe^™, which is protected by a patented process that actually enhances aloe vera’s biological activity by isolating the polysaccharide fraction from the plant. This is important because the healthful benefits of aloe come from polysaccharides of a certain size. ActivAloe^™ is produced under ultra-sanitary conditions. It contains a novel proprietary method enabling the dehydration of aloe while maintaining flavour, colour and nutrients.

The seal is a certificate from the International Aloe Science Council (IASC). It demonstrates that the quality of aloe in Ultimate Aloe has been validated and certified by an independent group of professionals. Market Australia has made a strong commitment to sell a standardised, well-defined, thoroughly tested product that meets the rigid standards of the Council.

If un-refrigerated and unopened, Ultimate Aloe will last approximately one year.

No, it is pasteurised. Pasteurisation is the process by which the product eliminates bacteria to prevent contamination and spoilage. In fact, several studies show that the active ingredients can be enhanced by heating.

The caramel is added to the product to obtain the dark brownish colour.

The taste will vary from lot to lot due to the seasonal time of harvest. The sun and the amount of water the plants receive are directly responsible for the ripeness of the plants. Just as with any vegetable, you will have a different taste depending upon the growing process.

The malic acid was added to further promote freshness and aid in balancing the pH level.

Fresh whole leaf aloe vera juice contains aloin, a very powerful laxative, which must be eliminated from the juice if it is to be used safely as an ingredient in topical products or as a health drink. When whole leaf aloe is pasteurised and the aloin is eliminated, the juice is safe for both topical and internal use.

Yes. The aloe vera plant is classified as a vegetable and, like all plant products, the juice must be preserved or it will rapidly decompose when the leaves are processed. Potassium sorbate (from Mountain Ash trees) and sodium benzoate (from benzoin gum) are used in minute quantities as preservatives, and ascorbic and citric acid are used to stabilise and balance pH levels.