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 Quillaja Saponins
Saponin extracts of the Quillaja saponaria Molina tree are the main source of saponins for industrial applications. Ultrasonic extraction of Quillaja saponins yields in high quality saponins. Ultrasonic extraction is a highly efficient method to produce high yields of…
https://www.hielscher.com/ultrasonic-extraction-of-quillaja-saponins.htm
Ultrasonic Capsaicin Extraction from Hot Chili Peppers
Capsaicin is the main flavour and spice compound in hot peppers, also known as chilies. To produce high-quality capsaicin as aromatic flavour and medicinal ingredient, an efficient, yet mild extraction technique is required to prevent degradation. Ultrasonic extraction is…
https://www.hielscher.com/ultrasonic-capsaicin-extraction-from-hot-chili-peppers.htm
Ultrasonic Astaxanthin Extraction for Higher Yields
Astaxanthin is a highly potent antioxidant used in pharmaceuticals and nutritional supplements. In order to produce high-quality astaxanthin from natural sources such as algae, a high-performance extraction technique is required. Ultrasonic extraction is a mechanical treatment, which gives high…
https://www.hielscher.com/ultrasonic-astaxanthin-extraction-for-higher-yields-and-superior-quality.htm
Ultrasonic Vanilla Extraction – A Non-Thermal Method
Vanilla extract is a flavour solution extractes from vanilla pods in a solution of ethanol and water. To produce high-quality vanillin as aroma, flavour and fragrance component, an efficient, yet mild extraction technique is required to prevent decomposition. Ultrasonic…
https://www.hielscher.com/ultrasonic-vanilla-extraction-a-non-thermal-method.htm
Ultrasonic Quercetin Extraction
Quercetin is a plant compound of the group of polyphenols, which is known for manifold health beenfits. To produce high-quality quercetin for food additives and supplements, an efficient, yet mild extraction technique is required to prevent decomposition. Ultrasonic extraction…
https://www.hielscher.com/ultrasonic-quercetin-extraction.htm
Ultrasonic Anthocyanin Extraction
Anthocyanins are widely used as natural colorant and nutritional additive in food products. Ultrasonic extraction promotes the release of high-quality anthocyanins from plants resulting in higher yields and a rapid process. Sonication is a mild, green and efficient technique…
https://www.hielscher.com/ultrasonic-anthocyanin-extraction.htm
Ultrasonic Extraction of Bioactive Compounds from Bitter Melon
Bitter melons (also known as bitter apple, bitter gourd, bitter squash, balsam-pear) is a fruit high in health-beneficial compounds such as antioxidants, flavonoids, phytosterols, and saponins. Sonication is well known to intensify the extraction of bioactive substances from botanicals.…
https://www.hielscher.com/ultrasonic-extraction-of-bioactive-compounds-from-bitter-melon.htm
Ultrasonic Pectin Extraction from Fruit and Bio-Waste
Pectins are a very frequently used food additive, mainly added for its gelling effects. Ultrasonic extraction increases the yield and quality of pectin extracts significantly. Sonication is known for its process intensifying effects, which are already used in manifold…
https://www.hielscher.com/ultrasonic-pectin-extraction-from-fruit-and-bio-waste.htm
Ultrasonic Extraction of Spirulina Pigments
Spirulina pigments such as phycocyanin are known as superfood, which contribute to health benefits due to their high content of antioxidants, vitamins and proteins. In order to produce highly concentrated supplements such as powders and tablets, the blue pigments…
https://www.hielscher.com/ultrasonic-extraction-of-spirulina-pigments.htm
How to Ultrasonically Fat-Wash Spirits
A fat-washed spirit is an alcoholic beverage infused with oil or fat. High-power ultrasound waves produce very fine emulsions and increase thereby the mass transfer between the two phases. By ultrasonic fat washing, the spirit is infused with the…
https://www.hielscher.com/how-to-ultrasonically-fat-wash-spirits.htm
Ultrasonically Enhanced Three-Phase Partitioning
Three-phase partitioning (TPP) is a technique to extract, separate and purify components, e.g lipids, enzymes, polysaccharides and other biomolecules, from biological material. The ultrasonically assisted three-phase partitioning excels the conventional TPP by higher yield, improved purity and exceptional speed.…
https://www.hielscher.com/ultrasonically-enhanced-three-phase-partitioning.htm
Ultrasonic Extraction of Ayurvedic Herbs
Herbs and spices contain bioactive compounds, which are used as remedies in Ayurveda practices. Ultrasonics is a superior extraction technique to produce high-quality extracts. The advantages of ultrasonic extraction are very high yields, rapid extraction and undamaged bioactive compounds.…
https://www.hielscher.com/ultrasonic-extraction-of-ayurvedic-herbs.htm