• Ideal for haze-stabilisation, decolourisation and debittering to meet customer’s product specifications
• Enhanced product quality without using additives
• Minimal processing cost
• Fully automatic, PLC control and PC based operator interface

Flavy Adsorbers are used for processing of clear fruit juices (mainly apple and pear) in order to prevent post haze formation as well as for partial colour reduction. Using specific resins it is possible to reduce patulin and HFM levels significantly.
Another main application for Flavy Adsorbers is the refinement of citrus juices (debittering of orange juice by Limonin reduction to below taste threshold, reduction of Hesperidin to prevent haze formation in clear lemon juice, astringency reduction of peel extracts for flavour enhancement).
Further specific applications are the extraction of anthocyanins as natural colourants, from juice or pomace from aronia, elderberry, grape, black carrot or the extraction of phenolic components (bioactives).

Clarified or pulp reduced juice is pumped through an adsorbent polymer resin in a fixed bed. Selected components of the juice are adsorbed onto the vast surface of the resin matrix by physical interactions on the molecular level. When the polymer is exhausted the juice is displaced from the column. The resin is regenerated and prepared for the next juice process cycle.