The advantages of freeze concentration can be applied for a wide variety of products

• With a high water content
• Which are heat sensitive
• Contain valuable aromas
• Thanks to the low temperature processing heat sensitive aromas are protected
• Selective water removal maintains the original product characteristics
  

Products where freeze concentration can be successfully applied are:

• Fish extracts
• Meat extracts
• Seaweed extracts
• Vegetable extracts e.g tomato juice, mushroom juice, celery juice, onion juice
  

These extracts are generally used as ingredients where low water content is generally beneficial. Freeze concentration opens the possibility to produce top quality concentrates in which the desired flavours are present with a reduced water content and thus with a higher concentration and better stability . This saves distribution and packaging costs and increases the stability and convenience.

Download our brochure for more information