QUALITY IS OF THE ESSENCE.
Freeze Concentration maintains the original product quality and characteristics.
All unit operations can contribute to get an optimal quality/price ratio. In the JUICE industry freeze concentration technology is used because of its unique retention of aroma's in the process for producing various high quality juice products.
WHY USING FREEZE CONCENTRATION.
Freeze concentration is easily applied for various juice products including orange, grapefruit, berry fruits and many other fruit varieties. No other technology can provide as high quality concentrate as efficiently as freeze concentration. Selective water removal at freezing temperatures ensures total retention of all of the original flavor and aromas. The reconstituted products are comparable to fresh. Reconstituted juices compete with juice “not from concentrate”. It has the same quality characteristics while the price can be lower.
The water removed from the product is testimony to the quality of the concentrate. It is clean enough to be directly reused within the process.
Traditionally evaporation is being used but this creates a conflict in maintaining the “natural” look and fresh taste.
It is therefore that freeze concentration is a feasible concentration technology to obtain concentrates with “natural” characteristics in taste, flavor and appearance.
REASONS FOR THE FREEZE CONCENTRATION OF FRUIT JUICES.
- Reduction of transportation cost
- Reduction of storage cost
- High quality concentrates as ingredients
- Good and economical alternative for “not from concentrate” products
- Retain all natural properties of fresh product
- Provide a natural base for the development of new products
Fruit juice applications
- Apricot juice
- Acerola juice
- Juice aroma extracts
- Black- and red berry juice
- Banana juice
- Black- and red currant juice
- Blue berry juice
- Blood orange juice
- Cherry juice
- Cloudy apple juice
- Cranberry juice
- Grape juice –red and white
- Lemon juice
- Maracuja juice (passion fruit juice)
- Peach juice
- Pine apple juice
- Raspberry juice
- Strawberry juice
- Tomato juice
- Umbu juice
The concept of freeze concentration is explained in the chapter "Technologies" and "Documentation"