Flavourtech is a world leader in the development, design and manufacture of thin film, spinning cone technologies for dealcoholisation, aroma recovery, extraction and concentration. The company’s flagship product – the Spinning Cone Column (SCC) – is unlocking new product possibilities by preserving the original aromas and complexities of our favourite fruit flavours, including the ever-popular mango.
In the world of food and beverage processing, the ability to capture and retain the authentic flavours of raw materials is crucial. Traditionally, many flavour extraction technologies focus solely on capturing aromas from clear liquids, which often results in an incomplete or diluted representation of the original material. Flavourtech’s SCC, however, is capable of processing both viscous materials and those with high levels of suspended solids (up to nearly 50%) quickly and easily. The result is the SCC’s ability to extract natural flavours from slurries, mash, pulp, puree, juice as well as liquid extracts.
So, unlike flavour extraction technologies that work only with clear liquids, the SCC ensures the preservation of the true essence of the raw material, making it an ideal and sought after innovation in the fruit and flavour industries. Its ability to extract flavours from not just the liquid components of fruit but also the solid materials is a major advantage. For example, in countries such as India, conventional systems usually extract mango aroma from juice, missing the essential compounds found in the mango’s pulp and skin. The SCC, by contrast, processes mango puree, incorporating both juice and solids, leading to a more complete and true-to-nature mango flavour.
Flavourtech’s unique SCC technology operates under vacuum by spinning thin films over rotating cones, allowing the effective capture of delicate volatile compounds without excessive heat exposure. The system uses low operating temperatures and residence times of less than 30 seconds which act to preserve the raw material’s natural aromas, avoid the formation of heat-derived flavours and ensure a fresher, more authentic taste in the final product.
Other fruit-based flavour applications of the SCC include:
- Processing strawberry mash for the collection of a “true to life” natural strawberry flavour which is notoriously hard to achieve by conventional means; and
- Processing citrus peel/pomace for the recovery of natural flavours from waste streams.
In fact, most major polar and non-polar aroma and flavour compounds from fruit have been recovered using the SCC, including: banana, pineapple, berries, melons, guava, kiwi, papaya, passionfruit, peach, apple and pear.
In summary, Flavourtech’s Spinning Cone technology offers distinct advantages over traditional aroma extraction methods, ensuring that the flavours retained are the truest representation of the original raw material. SCC systems are available in various capacities starting with the new small-scale SCC100 (pictured above) and stand out as the ultimate solution for achieving superior flavour quality, efficiency, and authenticity.
Visit www.flavourtech.com/products/spinning-cone-column/ for more information.
