Vinegar Concentration
The advantages of freeze concentration can especially be applied for the
various types of NATURAL vinegars including wine and varieties e.g. WINE
VINEGAR, PLUM VINEGAR, MALT VINEGAR etc. No other technology can concentrate
natural vinegar as efficiently.
Free Download for more information our
techsheet "Vinegar"
WHY USING FREEZE CONCENTRATION
Freeze concentration is easily applied for various water containing
high quality food products including e.g. orange, grapefruit, berry fruits and
many other fruit varieties as well as alcohol containing product.. 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. The reconstituted product compete with product “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 therefore that freeze concentration is a
feasible concentration technology to obtain concentrates with “natural”
characteristics in taste, flavor and appearance.
ADDITIONAL ADVANTAGE
The low processing temperature (-12 °C / 10 °F) allows the use of standard
construction materials without any problems for corrosion. Most varieties of
natural vinegar can be concentrated to at least 30 wt% acetic acid or even
higher. The water removed from the product is clean enough to be re-used within
the process.
REASONS FOR FREEZE CONCENTRATION OF VINEGAR.
- Reduction of transportation cost
- Reduction of storage cost
- Availability of vinegar concentrates as ingredient
- Usage of vinegar concentrate for e.g. pickling
- Centralized production
The concept of freeze concentration is explained in the chapter "Technologies" and "Documentation"