Main benefits
  • Gentle processing of temperature-sensitive material, as food and beverages
  • For preserving aroma, color and flavor of products
  • Prevent oxidation and denaturation of your products
  • Process equipment is of hygienic design with automatic CIP (cleaning in place)
  • Installation can be designed for batch or continuous operation with full automation, and for multi-purpose processing of multiple products
Main applications
  • For citral, menthol, citronellol, pinene, eugenol, tocopherol, limonene, and many other ingredients   
  • For vanilla, wine flavor, lemon and other essential oils
  • For beverages such as fruit, vegetable juices, and coffee
Key features
Freeze concentration unit for coffee
Skid-mounted freeze concentration unit

Key features

The production of flavors, fragrances, and vitamins involves the processing of single chemicals as well as highly complex mixtures. Your products are typically temperature-sensitive with close boiling points. These characteristics call for gentle processing equipment and technologies such as our vacuum distillation, film evaporation, liquid-liquid extraction, and crystallization technologies.

Freeze concentration is a preferred technology for the production of liquid food concentrates as the closed system, and sub-zero temperatures preserve the aroma, color, and flavor of the fresh feed. The low operating temperatures prevent oxidation and denaturation of your products.

Process solutions

Our process solutions have been successfully used in the food industry, for example:

  • Distillation for the production of citral, menthol, citronellol, pinene, eugenol, tocopherol, limonene, and many other ingredients
  • Mild film evaporation of temperature-sensitive products
  • Liquid-liquid extraction of vanilla, wine flavor, lemon. and other essential oils
  • Freeze concentration of beverages such as fruit, vegetable juices, and coffee
  • Pervaporation to remove or concentrate aroma
Documents
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