Freeze concentration is a must for juice concentrates that are used in the production of ice wines.
Coffee and tea: these carefully brewed liquids need to be concentrated prior to freeze drying, spray drying or are sold as food ingredient in a concentrated extract form. It is essential that the delicate taste and aroma profile is preserved. In concentrated extract, freeze concentration is the standard.
Wine and beer: Changing the flavor profile of these products is “unthinkable”. In the continuous search for new products in the market for alcoholic beverages, freeze concentration technology fits in perfectly: the relation with ice (Ice beer, Ice Wine) is popular with marketers and comes as an added advantage to the preservation of the flavor profile in the concentration step.
Freeze concentration of juice and wine.
Flavor & food ingredients: In creating new food and beverage products there is a strong tendency to use “all natural” flavors and colors. Isolating these components from natural sources or effluents from bio-reactors is a major task and freeze concentration offers help in concentrating the active components without degradation and without losing freshness and functionality.
“ keep it cool for the best quality”
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