Challenges in Flavor Production
Achieve final product clarity and purity
While adjusting to the latest consumer trends is key, flavor houses must also meet requirements for clarity and purity. Selection of the right filtration technology is critical in achieving these goals as flavor producers must overcome multiple challenges:
- There can be high variability in raw materials, the extraction method and the corresponding extraction solvents. Additionally, the chemistry of the flavor substance itself can require the use of different, very complex processes.
- The requirement to mix different solvents (alcohols /polypropylene glycol), and water resulting in turbidity-forming colloids. There is a further risk that haze may occur after packaging.
- The existing opacity/turbidity is often complex and can be of both, particulate and colloidal origin. Additionally, waxes in oils (e.g., for citrus flavors) can place very high stress on the separation processes.
- Aroma and color are delicate chemical components. Manufacturing techniques must provide the delicate balance in preserving the fragile notes while delivering on clarity.
- Flavor production requires a great deal of flexibility to to process both large and small batches.
Filtration and separation equipment used in flavor production must be selective and have the flexibility to reliably remove the different sources of turbidity. However, it is also important that these steps do not negatively influence or reduce quality-enhancing characteristics like aroma and color.
Different filtration solutions may be employed during flavor production to achieve specific goals as outlined in the diagram below.
Particle filtration is usually the starting point for clarifying liquid flavors. The target of this step is to remove coarse and fine particles that usually tend to settle and form a sediment-layer at the bottom of blend tanks, or float to the surface of the flavor.
To remove colloidal haze and prevent precipitation after packaging, a chill filtration step is typically implemented. Technologies combining filtration and adsorption successfully remove colloidal haze at the best economic efficiency.
For oil-based flavors, in many cases, these are extracted from plants and may also contain traces of water from the plant cells. A coalescing or separation step is usually necesary to remove the water to achieve a pure essential oil.
Finally, filtration steps may also be employed to prevent microbiological contamination for raw materials used to produce flavors and the liquids used to make the final flavor blends. For example, there may be a need to remove TAB (Thermoacidophilic bacteria) that can come from aroma chemicals and ingredients or yeast that may be present in binders such as dextrins.
To learn more about Pall’s solutions for flavor filtration and separation, please contact one of our flavor filtration experts by filling out the form on this page. See a list of products and applicable solutions below.