Successful results with our novel concentration process!
The recipe for creating intense flavor extracts with low production costs
Let's consider the example of bergamot flavor. Bergamot is a citrus fruit much appreciated for its gustative properties and its unique intense aroma to scent food, perfumes, and cosmetics. The juice tastes less sour than lemon, but more bitter than grapefruit. Bergamot is a major component of the original Eau de Cologne. It brings an intense flavor to the Earl Grey tea and it is the star of the famous French candy called Bergamote de Nancy!
The innovative evapEOs technology is the ideal vector to create new high value-added products from natural sources. A recent study was made with bergamot puree. The juice extracted from the puree was concentrated up to 60°Brix using two different technologies: evapEOs and vacuum evaporation.