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:
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
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 extracted 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