Hydrolysates (food additives, flavor enhancers, etc.)
Processing and recovery of hydrolysates for the food industry
FE Group offers advanced solutions for the concentration, purification, and valorization of hydrolysates, used as food additives, flavor enhancers, or functional ingredients.
Typical applications
- Protein hydrolysates for sports nutrition, infant nutrition, or clinical nutrition.
- Vegetable hydrolysates for sauces, broths, seasonings, and culinary preparations.
- Production of natural flavor enhancers (amino acids, peptides, yeast extracts).
Technologies implemented
- Vacuum or multiple-effect evaporative concentration: Preservation of the organoleptic and nutritional properties of hydrolysates, while optimizing yields.
- Distillation and stripping: Separation of unwanted solvents or volatile compounds, improving the purity of finished products.
- Gentle crystallization: Obtaining high value-added solid or liquid fractions, adapted to the requirements of the food industry.
Benefits for manufacturers:
- Improvement in the quality and functionality of hydrolysates.
- Reducing energy costs and optimizing processes.
- Compliance with food and health standards.
- Valorization of by-products and waste reduction.
Effluent management
- Treatment of wash water and liquid residues from hydrolysis processes.
- Solutions intégrées pourIntegrated solutions for effluent recovery or treatment.la valorisation ou le traitement des effluents.