Ultrasonic Assisted Hydro-Ethanolic Extraction


The technology assists in extraction of polar compounds using water or food grade ethanol or a mixture of both as solvent at ambient temperature. The low temperature extraction also ensures synergistic molecular structure of the botanical actives. It uses non-toxic food grade ethanol for extraction of polar compounds.

Flavour extracts/oleoresins have aroma of spices and possess the attributes which contribute to the taste, such as pungency. It is consumed by a broad spectrum of manufacturers like confectionary, noodles, beverages, sauces, canned meat, soup powders, curries, poultry products and others.