In the Food, Beverage and Pharmaceutical industries, producers typically utilize thermal concentration processes to extract and concentrate valuable ingredients and remove excess water. However, standard evaporation techniques detrimentally affect some key flavor compounds in fruit and vegetable juices and purees, as well as other food products. This is especially true of tropical fruits. Additionally, evaporators result in a loss of aroma and volatile components that are essential to maintaining the characteristics of freshness in premium quality concentrates.
OsmoBC™ has been applied to concentrate a wide range of products. In applications such as milk, tomato, vegetable, algae, nutraceuticals and other products, simple salts can be used as the draw solution where salts already exist in the end products.
In other applications where quality is premium, sugars are used as the draw solution and either thermal evaporation or other membrane techniques are used to further concentrate the draw solution.