Freeze concentration is a process in which aqueous solutions are concentrated by partially freezing them and separating the ice produced from residual unfrozen solution. Because nonaqueous volatile components (eg, volatile flavors and aromas in foods) are not removed, freeze concentration provides more selective water removal than evaporation. It is also gentler because no heat exposure is involved. Freeze concentrated liquid foods often taste measurably better than evaporative concentrates. Unfortunately, the taste improvement does not always translate into improved sales. In spite of process improvements and cost reductions achieved in recent years, freeze concentration remains much more costly than evaporative concentration.
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