Superior Fruit and Vegetable Concentrates
Many concentrated fruit and vegetable products do not contain the fresh notes or characters of their raw material. By combining the Spinning Cone Column with the Centritherm evaporator it becomes possible to manufacture the world's finest concentrates.
The SCC first captures the full profile of the fresh fruit or vegetable by processing the raw material as early in the process as possible. This results in a superior flavour which is stored under optimum conditions whilst the juice or puree is concentrated.
The Centritherm evaporator then concentrates the juice or puree in a single pass operation with very low thermal impact. This results in negligible colour change on concentrations. The flavour is then returned to the concentrate either before packaging or during reconstitution.
The Spinning Cone Column has several advantages over traditional, evaporator-linked aroma recovery systems. Click here to find out more.
Full Flavoured Tropical Fruit Concentrates and Purees
The fragile, delicate flavours of tropical fruits such as guava, banana, mango and passionfruit are lost or damaged in the course of conventional processing. This is particularly true of valuable "top-notes". The Spinning Cone Column system can be designed to perform pasteurisation, de-aeration and aroma recovery simultaneously. The tropical fruit puree may be processed as soon as it leaves the finisher meaning that the aroma recovered is absolutely true to the fresh fruit. The SCC can readily handle thick, viscous purees which would be impossible to process in any other aroma recovery system.
Natural Fruit and Vegetable Essences
The high mass-transfer efficiency of the Spinning Cone Column, combined with its low thermal impact, make it an ideal system for capturing premium quality fruit and vegetable essences. In fact, the flavours recovered using the SCC are so faithful to the raw material, some flavour houses use SCC aromas as templates for synthetic or nature-identical flavours.
The ability of the SCC to process slurries makes it possible to recover entirely natural essences from strawberry, passionfruit tomato, and other materials where capturing the "top-note" is imperative to maintaing a complete flavour profile.
Essence Concentration
Conventional aroma recovery systems perform adequately on some fruits and vegetables to produce essences at around 150 fold. Reflux and the prolonged thermal exposure associated with it are required to reach this level. The Spinning Cone Column can produce a 150 fold essence with a single pass of approximately 30 seconds residence time. Moreover, if this recovered essence is passed through the SCC a second time, a essence of around 1,500 fold may be produced. This high strength essence has all of the original top-notes intact.
Aroma Recovery from Waste Streams
Often by-product or waste streams contain an abundance of valuable flavour. The Spinning Cone Column has been used to extract value from these streams by recovering the natural flavour in a concentrated liquid form. Examples include apple or berry pomace and "tops and tails" from onion processing.
