Flavours
Many international flavour houses use the Spinning Cone Column as their core technology for extracting volatile flavour compounds from a source material. These volatile compounds are generally extremely delicate and require gentle treatment to avoid damage and ensure that they remain authentic to the raw material.
The flavour or essence extracted by the Spinning Cone Column is considered to be so precisely representative of the raw material that the SCC essence is analysed and its composition used as a template for the production of synthetic and nature-identical flavours.
Some examples of the world's finest flavours extracted using the SCC include:
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Fruits (strawberry, banana, citrus etc.)
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Herbs (cilantro, parsley, mint etc.)
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Coffee and tea
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Savoury products (meat and fish extracts)
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Essential Oils
The Spinning Cone Column operates on the principle of steam distillation - a common technique for extraction of essential oils from botanicals, herbs and spices. Most essential oil production is based on traditional, crude and inefficient batch distillation techniques. Such systems expose the raw material to long periods of high heat, resulting in the thermal degeneration. In contrast, the SCC is a continuous distillation process with very short residence time and low operating temperatures. The quality of oil recovered using the SCC is superior to that of traditional distillation.
Some examples include:
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Garlic and onion - to produce lightly coloured oils without "cooked" notes.
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Mustard - for production of premium quality Allyl Isothiocyanate.
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Ginger - for the collection of both aqueous flavour and essential oils
Oleoresin Solvent Recovery
The Centritherm evaporator may be used as a solvent recovery system. Low operating temperature and single pass operation reduces the exposure of the product to potentially damaging heat. The Centritherm can be manufactured to "explosion proof" standards for intrinsically safe operation.
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