Processing Technologies for Aroma Recovery, Extraction, and Evaporation

Aroma recovery, evaporation, and extraction

Flavourtech provides companies worldwide with aroma recovery, evaporation, and extraction technology, which allows clients to differentiate their products. Its high-quality processes help meet consumer taste preferences naturally, easily, and with maximum flexibility.

Using low-temperatures and short processing times, Flavourtech's technologies help ensure natural flavours and active ingredients are protected while high-quality products are produced. The company's turnkey solutions can also lead to streamlined processes, lower costs of production, and higher market share.

Aroma extraction from coffee and tea

With more than 90 installations in the coffee industry, Flavourtech's Spinning Cone Column (SCC) captures desirable aromas during production of soluble coffee. It is also used in the tea industry to capture distinctive varietal tastes, assisting producers in product differentiation.

Flavourtech offers turnkey solutions, such as its Integrated Extraction System (IES), which both efficiently and cost-effectively separates volatile aroma and flavour compounds from slurries of tea and coffee, while producing a high-quality extract, which can be concentrated. The IES is flexible, automated, efficiently utilises space, and produces a wide range of flavours.

Flavourtech's solutions can be applied throughout the whole coffee or tea production chain, from milling to powder formation. These automated systems are compact, easy-to-use, and offer advantages such as process and energy savings, maximum flavour retention, and high-quality end-products.

Aroma recovery in fruit, vegetables, and juice

Flavourtech's SCC is used by companies worldwide for gentle extraction of natural flavours from fruits and vegetables. The SCC's aroma recovery technologies are capable of processing materials containing a high proportion of suspended solids, such as slurries and purees. This capability allows the SCC to extract natural essences and oils.

The SCC is also used to recover natural flavours from various streams of fruit juice production, including pulp, and evaporator condensates. These flavours may then be added back to the final juice product or sold as separate revenue streams for flavouring other products.

Flavourtech's Centritherm® evaporator technology is used for concentration of high-value or viscous juice products for maximum flavour and colour. The high-vacuum model removes agricultural residues from citrus oils commonly used in beverage flavouring.

Alcohol adjustment for non-alcoholic wine and beer

Flavourtech's SCC was originally developed for the wine industry. Today, it is also used for production of premium zero alcohol beer. Applications in the alcoholic beverage industry include alcohol adjustment by 1% or 2% to reduce the warmth of high-alcohol wines, removal of alcohol for production of reduced or zero-alcohol wines and beer, as well as recovery of flavours from grape juice, wine, and waste streams.

The SCC helps retain delicate flavours without damaging characteristic top-notes. Low-temperatures allow the amount of alcohol removed to be controlled and the flavour to be protected.

Evaporator for concentrating extracts from bio-active compounds

Flavourtech's Centritherm evaporator is an ideal unit for the concentration of extracts containing bio-active compounds. It allows for one second product contact time on the heating surface at low operating temperatures of approximately 40°C -50°C. This means the evaporator helps protect valuable products and it has been specifically designed to meet various pharmaceutical industry requirements.

Viscous products can also be concentrated with the Centhitherm evaporator, with a low hold-up volume resulting in less waste. This flexible machine has a clean-in-place (CIP) functionality and can operate at various temperatures and flow-rates for processing multiple products.

Removing flavours and concentrating proteins in the dairy industry

Flavourtech can assist dairy companies' processing requirements in two ways:

  • Installations of the SCC are used to reduce levels of unwanted animal feed or transport flavours often found in cream and milk. This application may also be used to remove storage or process (UHT) induced flavours
  • The Centritherm centrifugal evaporator concentrates dairy proteins without damage. Various dairy proteins, such as WPC85, MPC85, and Colostrum can be commercially concentrated without any protein degradation to solid levels not possible in traditional evaporators

Flavourtech's customers include market-leading domestic and multinational companies. Its technologies allow clients to differentiate the flavour and scent of products while providing flexibility and quality.

Contact Details

Flavourtech Pty Ltd
32 Lenehan Road
Griffith 2680
New South Wales
Contact: Mr Leon Skaliotis - Sales & Marketing Director
+61 2 6964 4322

Available White Papers


Continuous Processing of Ready To Drink Tea and Coffee Beverages 04 September 2017 The convenience and availability of Ready To Drink (RTD) tea and coffee is consistent with the changing lifestyle of consumers worldwide.

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