Döhler has invested further in distillation equipment at its fast growing “Center of Excellence for Citrus” in Limeira/Brazil with the installation of new distillation columns.
The new columns – which Döhler says allow more flexibility in production scheduling and which will improve lead times substantially - are described as multi-purpose devices, and are said to be impressive in terms of capacity and size. They serve as a capacity expansion and at the same time enable Döhler to broaden its citrus keys portfolio.
Several distillation columns, chromatography, vacuum molecular distillation, spinning cone columns and captive equipment form the core of Döhler’s Natural Flavour Extract processing when it comes to citrus. The company extracts solely by physical means: no solvents are applied, neither as carriers nor as processing aids.
Natural Isolates and keys such as Octanal, Decanal, Linalool, Valencene, Ethyl-butyrate, Sinensal, Hexanal and many more, all derived from oranges, are all processed at the plant.
The Natural Flavour Extract portfolio consists of fruit isolates and fractions as well as composed FTNF/J flavours. These so-called add-back flavours can be applied in juices and nectars made from concentrate. They also, says Döhler, give the important twist to make the final beverage unique and to differentiate it from others.
Processing close to the raw material is key for authentic and high quality natural flavour extracts, according to the company, which is why Limeira was chosen for Döhler’s Center of Excellence Citrus; it is in the heart of citrus-growing in Brazil.
The company also notes that processing the raw materials so close to their origin not only guarantees authenticity but also helps to optimise logistics and therefore contributes to sustainability.
