Description
Concentration methods such as reduction, evaporation, crystallization, protein, and starch concentration increase the concentration of flavors, sugars, proteins, or starches by manipulating temperature, pressure, and supersaturation.
Technical
These techniques rely on precise thermal control to drive water loss or supersaturation while preserving heat‑sensitive nutrients and volatile aromatics. Reduction removes water by boiling, evaporation can be performed under vacuum to lower temperatures, and crystallization requires controlled cooling from a supersaturated state. Protein and starch concentration involve heat‑stabilization and viscosity changes that enhance functional properties.
Science
Primary Reaction
Evaporation of water and supersaturation leading to nucleation
Sensory Profile
Aroma ()