Our flagship product – the Spinning Cone Column (SCC) – is designed to extract and recover volatile compounds using steam, under vacuum conditions. This is a far more gentle process compared to standard extraction techniques, enabling our equipment to better capture aromas and flavours – naturally.
Used across multiple industries, applications for the SCC include:
Aroma recovery during instant coffee production
Simultaneous flavour and soluble solids extraction from coffee and tea slurries for the production of ready-to-drink (RTD) beverages
Dealcoholisation and alcohol management in wine, beer and other alcoholic beverages
Deodorisation of cream and flavour management of dairy products
Aroma recovery and preservation during production of fruit and vegetable purees and juices
De-oiling of NFC (Not From Concentrate) citrus juices
Essential oil extraction from botanicals, herbs and spices
Extraction of pure flavours from fresh fruits
The SCC has been proven to deliver significant returns on investment through the recovery of superior flavours, aromas and extracts by maintaining the natural characteristics of the raw material. Equipped with state of the art control and automation, and built using 316 grade stainless steel for all product contact surfaces, the SCC operates as a continuous processing system delivering superb operational efficiency and maximising factory uptime.
Simultaneous Processing of Solids and Viscous Products
The unique design of the SCC enables it to process clear liquids, viscous products such as fruit pulp and purees, and slurries containing high levels of suspended solids. For example, the SCC is used in the RTD tea industry not only to recover the tea aroma but also to brew the tea thereby producing a tea extract at the same time.
Natural, Chemical-Free Processing
Using a simple ‘chemical free’ process whereby just pure steam is added to the product, the SCC meets the needs of consumers seeking nutritious and natural products.
Tailor Your Flavor
The SCC employs a user friendly system that allows companies to tailor the aroma profile they capture to suit consumer’s flavour preferences. Several operating parameters can be adjusted to control the type and relative proportion of various volatile compounds extracted from the feed material.
Superior Flavours are Maintained By Using Low Thermal Impact
Uniquely, the SCC uses gentle heating and a short residence time of only 25 seconds within the column. This avoids thermal degradation of the product being processed and ensures the best flavours possible are obtained from every product Typically, the SCC can operate between 40 and 120°C, so delicate peach or strawberry flavours, for example, can be obtained with operating temperatures as low as 40 to 50o C. This allows the fresh light notes of fruit, vegetables or tea to be readily captured and used to enhance your final product using only natural aroma derived from the natural product.
Flavourtech Spinning Cone Column systems are designed around two sizes of column: SCC 1,000 and SCC 10,000.
An SCC 1,000 has a maximum nominal feed rate of 1,000 litres per hour, similarly, the maximum feed rate for a SCC 10,000 is 10,000 litres per hour. It is important to note that the maximum feed rate of an SCC is a function of operating conditions and feed material characteristics. Generally more viscous products are processed at lower feed rates. High turn-down ratios are possible without reducing performance allowing customers to start off with small volume runs and build up accordingly as their business requirements increase.
SCCs can be designed specifically for clear liquids or for slurry products. Pumps, heat exchangers and internal column design may all vary in order to offer the best conditions for the product being processed.
Flavourtech is a global technology manufacturer specialising in aroma recovery, extraction and evaporation solutions for food, beverage and pharmaceutical industries.
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