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.
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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"