Challenges in flavor production
Flavor filtration requirements can vary with raw materials, extraction methods, solvents and formulation. Filtration may be needed to address:
- Particles that settle in blend tanks or float to the surface.
- Colloidal haze caused by changes in solubility when solvents, alcohol and water are mixed.
- Waxes and lipids that can precipitate and cause cloudiness.
- Microbiological contaminants that may be present in flavor-producing raw materials.
- Water in oil-based flavors originating from plant material.
The appropriate filtration approach depends on the material and separation goal while taking important product characteristics such as aroma and color into account.
Common Flavor Filtration Challenges
Microbiological contaminant removal
Flavor-producing raw materials may require filtration to help prevent microbiological contamination. This can include removing thermoacidophilic bacteria (TAB) from aroma chemicals and ingredients or yeast that may be present in binders.
Pall depth filter sheets are designed for effective removal of these microbiological contaminants.
Colloidal haze removal
Mixing different solvents, alcohol and water can affect the solubility of turbidity-forming colloids, resulting in colloidal haze.
Chill filtration can force particles to form for removal, while technologies combining filtration and adsorption can remove colloidal haze and help reduce the risk of precipitation after packaging. Pall SUPRApak™ depth filter modules provide removal through adsorption.
Particle removal
Particle filtration is usually the starting point for clarifying liquid flavors. Coarse and fine particles can settle at the bottom of blend tanks or float to the surface of the flavor.
A coarse filter provides an effective solution for removing these particles.
Water removal from oil-based flavors
Oil-based flavors extracted from plants can contain traces of water from plant cells. A coalescing or separation step is usually needed to remove this water and achieve a pure essential oil.
Pall solutions use adsorption to eliminate water effectively while reducing the required contact time.
Wax and lipid removal
Naturally occurring waxes from citrus peels can become solubilized during extraction and cause cloudiness when they precipitate, potentially affecting product quality.
A variety of methods can be used to separate wax solids, but standard processes can present challenges. These can include low process flow rates and installations that require large sizing. Replacing disposable filters to complete a batch can also be time-consuming, labor-intensive and costly.
Pall flavor filtration solutions help achieve product stability and reduce processing time.
Explore flavor filtration support
Explore Pall flavor filtration solutions to learn more about filtration approaches across flavor manufacturing and the technologies available to address different processing challenges.
For a broader view of filtration across the flavor production process, watch the end-to-end flavor filtration webinar. For more detailed product information, review the SUPRA technology application bulletin.
Speak with a flavor filtration expert
Have a specific flavor production or filtration challenge? Talk to a Pall filtration expert about your process and explore filtration options for your application. Contact us on the form below.
Speak with a flavor filtration expert