Importance of Stabilization

The Aloe Vera plant thrives in warm, dry conditions – a climate which is not prevalent in every part of the world. The popularity and effectiveness of Aloe Vera, in climates where the plant does not grow, are made possible only by a process called stabilization.

The inner leaf gel of the Aloe Vera plant is where most of the curative and medicinal properties of the plant lie. In the wild, this gel is well protected by the fleshy outer rind, which prevents moisture loss and protects it from the atmosphere. However, once the leaf is cut and the gel is exposed to air, it begins to oxidize and as the oxidation process continues, the gel is robbed of many of its beneficial properties.

This is because in order to survive, the plant starts to feed on its own nutrients and so, all the beneficial properties are re-absorbed by the plant itself in its effort to provide nutrition for itself. Hence, a method had to be derived to prevent this oxidation from occurring when the leaves were harvested.

Stabilization is a method of preserving the gel, in a state as close as possible to its original form, without losing the original potency and effectiveness of the fresh leaf. Without stabilization, spoilage of the gel will occur, even under refrigeration. A study conducted by the Food & Drug Research Laboratories in New York found that stabilized Aloe Vera was “virtually identical” to fresh Aloe Vera gel obtained from the plant.


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