Cold, not hot
Water leaves as vapour, never as steam.
The liver is flash-frozen, then held under vacuum so the ice turns straight to vapour and is drawn off. The temperature never rises to the point where cooking begins. What comes out is a dry, brittle solid at about a fifth of the weight it went in at, and it is milled and encapsulated as it is.
Nothing is added at any stage. There is no carrier, no anti-caking agent and no drying aid, which is why the capsule fill weight and the liver weight are the same number.
