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