Utrasonic topic: "Ultrasonic Processing in the Food Industry"
The application of powerful ultrasound waves to liquid food products is used to homogenise and disperse them evenly, to extract aromatic and bioactive compounds (e.g. flavours, vitamins, natural colorants) and to improve microbial stability. As a non-thermal treatment, ultrasonication avoids the thermal decomposition of temperature-sensitive substances and is thereby a mild processing method. Hielscher Ultrasonics offers a wide product range of high-performance ultrasonic food processing systems, which can be operated in batch mode or continuous inline setup using an ultrasonic flow-through reactor.
Learn more about powerful ultrasonic food processing and its benefits!
12 pages about this topic are being shown:
Ultrasonic Extraction of Edible Oils
Edible oils are used for manifold applications in cooking and food production. Mechanical extraction of edible oils prevents the oils from degradation. Ultrasonic extraction of edible oils is a superior method to release oils from seeds, kernels and fruits.…
https://www.hielscher.com/ultrasonic-extraction-of-edible-oils.htm
Ultrasonic Extraction of Mycoprotein
Mycoprotein are fungus-derived protein produced for human consumption, which are mainly used to prepare meat substitutes or “fake meat”. Ultrasonic extraction and homogenization is a highly efficient method to release mycoprotein from the fungus achieving very high protein yields…
https://www.hielscher.com/ultrasonic-extraction-of-mycoprotein.htm
Ultrasonic Nanoliposomes for Stabilised Allicin Formulations
Allicin is a bioactive compound, which can be extracted from fresh garlic cloves. Allicin is prone to degradation and must be therefore formulated into a stabilised supplement form in order to obtain a long-term potent formula. Ultrasonic encapsulation of…
https://www.hielscher.com/ultrasonic-nanoliposomes-for-stabilised-allicin-formulations.htm
Ultrasonic Solvent-Free Garlic Extraction
Garlic (Allium sativum) is rich in organosulfur compounds (e.g. allicin, glutathione), which promote many health benefits. Ultrasonic extraction is a reliable and efficient technique to produce highly concentrated garlic extracts. Ultrasonication results in high yields of high quality, full…
https://www.hielscher.com/ultrasonic-solvent-free-garlic-extraction.htm
Ultrasonic Extraction of Sugar from Sugar Beet Cossettes
Ultrasonic extraction enhances the yield of extracted sucrose from sugar beet cossettes and reduces the extraction process duration significantly. Sonication is a simple and safe technique, which can be easily combined with the current counter-current flow extraction technology in…
https://www.hielscher.com/ultrasonic-extraction-of-sugar-from-sugar-beet-cossettes.htm
Ultrasonic Algae Extraction for Nutritional Supplements
Ultrasonic extraction is the superior method to disrupt algae cells effectively and rapidly. Sonication can release the complete amount of the bioactive compounds, which makes the ultrasonic technique highly efficient. How To Extract Proteins, Lipids and Phenolics from Algae…
https://www.hielscher.com/ultrasonic-algae-extraction-for-nutritional-supplements.htm
Superior Catechin Extracts with Ultrasonics
Catechin such as epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC) are polyphenols, which show significant health benefits. Whilst catechin are found in smaller amounts in green tea, cocoa, fruits and some other foods, for high…
https://www.hielscher.com/superior-catechin-extracts-with-ultrasonics.htm
Clear Nano-Emulsions with Stuph and Ultrasonics
Clear nano-emulsions have a wide range of applications in food, beverage and cosmetic formulations. Stuph Corp supplies is various food-grade, high-quality emulsifiers for the preparation of clear nano-emulsions for the use in food, drinks, tinctures, concentrates as well as…
https://www.hielscher.com/clear-nano-emulsions-with-stuph-and-ultrasonics.htm
Improved Mustard Production with Power Ultrasound
Mustard condiment is produced from mustard flour and water or vinegar. Ultrasonic processing of mustard is a rapid and efficient method to release the full flavour spectrum from the ground mustard seeds. In a non-thermal, mild shear process, ultrasonic…
https://www.hielscher.com/improved-mustard-production-with-power-ultrasound.htm
Maceration and Aromatisation by Sonication
Ultrasonic aromatisation and flavouring of edible oils is based on the ultrasonic extraction of flavour compounds from botanicals such as herbs, spices, fruits etc. Sonication is a process intensifying method, which releases bioactive components into the oil. As a…
https://www.hielscher.com/maceration-and-aromatisation-by-sonication.htm
Ultrasonic Tank Agitators
Ultrasonic tank agitators are mechanical agitators. Ultrasonic agitation mixes liquids with other liquids or solids to improve process kinetics in chemical, food, pharmaceutical and cosmetic manufacturing. Hielscher Ultrasonics agitators range in size from lab agitators to industrial tank agitators…
https://www.hielscher.com/ultrasonic-tank-agitators.htm
Ultrasonic Deacetylation of Chitin to Chitosan
Chitosan is a chitin-derived biopolymer which has many applications in pharma, food, agriculture and industry. Ultrasonic deacetylation of chitin to chitosan intensifies the treatment significantly - leading to an efficient and fast process with a high chitosan yield of…
https://www.hielscher.com/ultrasonic-deacetylation-of-chitin-to-chitosan.htm