Extraction with Rotary Pressure Filters Brings Best Flavor

Instant products provide consumers with natural flavors in a concentrated, long-lasting format. The final granulate is the result of a multi-stage procedure that starts with an extraction. Hot water or steam is used to leach aromas from a solid. Traditionally, this process step involves the use of extraction columns. BHS has optimized extraction processes at various customers by introducing rotary pressure filters. This increases the yield and improves the taste of the final product. Owing to these properties, producers and end consumers both benefit from the alternative process.

Extraction is first and foremost about preserving the natural aromas and ingredients of plant products. Successful extraction should result in a final extract that retains both the taste and aroma of the original product – be it dry fruit, coffee beans or plant parts. Producers naturally also endeavor to maximize yield. Given these requirements, the challenge is to achieve the right balance between quality and quantity. This is related to temperature, water throughput, grinding degree and processing time. For this process step, extraction columns are frequently used. The solid is ground and fed into these tall vessels, and then hot water or steam is passed through them from the bottom to the top. The flavoring is separated from the solid and drawn into the liquid. Next, it is concentrated and freeze-dried. As a result, a marketable extract of the base substance is obtained. When mixed with hot water, the preserved aromas and flavors are released again.

TRADITIONAL EXTRACTION PROCESS SHOWS ROOM FOR IMPROVEMENT