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The lyophilization unit used by Canada Changmin

Antler velvet quality depends on the treatment method used during production. The method most used by velvet antler producers is a classic one. The principle involves the repeated immersion of the antler in boiling water, followed by warm or circulatory air drying. This method conserves all those components not destroyed by heat such as: Pantocrine, choindroitin, glucosamine. The hormones, collagen and enzymes are destroyed, however, by the heat.


The lyophilization process using state of the art equipment

The lyophilization process using state of the art equipment

Canada Changmin Nutraceutique uses lyophilization, a new method based on freeze drying which conserves the majority of active components in the velvet antler. A delicate pasteurization process ensures the destruction of potential pathogens while retaining the qualities of the active principles.

Harvest time

The antlers must be cut during the rapid development phase of their growth to obtain high quality velvet antler. The traditional harvest in Asia was very early with respect to today’s procedures. Normally, the cut is realized when calcification has not yet begun, about 30 days after the onset of growth of the young antler. This method gives a good quality of antler but the quantity is insufficient. The contemporary delay in harvesting the antler is based on scientific research and is much later than when using the traditional method. The velvet antler is of the same quality but the total harvest is significantly increased. The best time for harvesting the antler is, depending on the variety and age of the animal, between 55 and 60 days for red deer and between 58 and 63 days for elk. The younger animals’ horns must be cut earlier.


  • Velvet Antler