Extraction technology

Save flavors, colors and active ingredients instead of throwing away these useful components. These can be used in various products, including non-food products. Think about implementing machinery to extract components from residual waste, previously treated as waste. Use the newly extracted ingredients in other products or make it a new product for sale.

Many people unconsciously extract flavours and colourants from an extract every day when making coffee! The flavours and colourants in the ground coffee beans can be easily extracted by means of hot water. The filter then ensures that only the desired extract is separated from the solid with water. We can obtain the coffee extract itself from this by means of vaporization.

In the (food) industry, more and more natural extracts are being extracted for the processing and preparation of new products. Most common is still extracting oil from pressed beans or seeds, using heptane (as extraction-medium). But more and more new applications are being offered. In the food processing industry there is an increasing demand for natural extracts for production. An example is the extraction of Beta-carotene (also called a 'radical scavenger') from carrots, Lycopene from tomatoes (red colouring) and the extraction of Betalaine from beets. The latter is a natural colourant from the beet, which is widely used in the processing of meat products and sweets. But new applications are evolving, there is research on new extraction-mediums to extract more out of fruit, vegetables and their waste, than prior was possible.

Read the whole article in the 10th edition of In-Me magazine.