Hair Products
  • What is Beauty Collagen?

    This is a new tool designed and made in Japan to protect your hair. Beauty collagen consists of the fusion of collagen and negative ions via Tescom’s proprietary technology. By combining collagen and negative ions, these particles neutralizes the positive ions in your hair, making your hair smooth, shining, silky and protects your hair from harmful UV ray.

  • What are Negative ions?

    When hair is damaged or overly dry, the cuticles is peeled off resulting in loss of moisture. Negative ions reduce the static electricity and moisturizes the hair, making your hair shine, smooth and silky.

  • How does the Tescom hair dryer differ from other brands?

    Many hair dryers focus on heat/wattage as their main feature to dry your hair fast. However, heat is known to damage the hair, giving you dry and damaged hair after drying. Tescom hair dryers, with the latest Japanese technology, focuses on air flow instead of heat to dry your hair. With bigger outlet for greater air flow, you can dry your hair faster without overheating your hair. In addition, we packed in more negative ions, thereby drying your hair faster without causing damage, giving you moisturized, healthy hair every time.

  • Who needs beauty collagen?

    Beauty collagen hair dryers are designed for people who wants to moisturize their hair from blow drying. Your hair will be no longer split or become dry after blow drying. Instead, your hair will be moisturized and silky smooth after blow drying. It is especially effective for people with dry hair, damaged hair or coloured hair as it adds an extra layer of protection against UV rays, ensuring that your hair stay moisturized longer.

  • How often should I change the collagen cartridge?

    The collagen cartridge should be changed every 2 years.

Vacuum Blenders
  • How does the vacuum blender work?

    Stage 1 – vacuuming – air inside the blending container is taken out during this process

    Stage 2 – blending – once air is taken out, the blending process starts.

    It is the Stage 1 process that differentiates a vacuum blender from the standard blenders. The standard blender starts from Stage 2.

  • What is the difference between a non-vacuum blender and a vacuum blender?

    With a non-vacuum blender, you are blending with air inside the container. This creates bubbles and is the main reason why smoothies are foamy and separation occurs very quickly. A vacuum blender minimize the amount of air inside the blending container, minimize the impact of oxidation and therefore retains the colour, taste and nutrition of your ingredients.

  • What is the difference between a juicer and a vacuum blender?

    The main difference between a juicer and a vacuum blender is in the fibers. A juicer separates the fibers, in the form of pulp which are discarded, whilst a blender retains all the fibers. Studies show that high intake of dietary fiber and whole grains associated with reduced risk of non-communicable diseases (The Lancet Jan 2019).

  • Why is oxidation a problem?

    Oxidation occurs when fruits and vegetables are exposed to the air. When chemicals in food are exposed to oxygen, their chemical composition changes and they begin to break down. For example, when you peel a banana or cut an apple, they will turn brown very quickly. The result is that the food becomes unfit for consumption.

  • Why do smoothies taste so different when the same ingredients are used?

    When oxygen is present in the blending container, the ingredients are mixed with oxygen  during the blending process. This creates the following impacts:

    1. Bubbles are created making the smoothie foamy in texture, this is especially the case for ingredients that are high in fiber, e.g. pineapple, vegetables.
    2. Oxidation process is accelerated because the blending process cuts the ingredients into finer pieces which allowed more surface area to interact with oxygen. This results in the loss of flavour and colour.


    A vaccum blender prevents oxidation during the blending process, thereby retaining as much of the original flavor, colour and the nutritional values from your ingredients.