Activated carbons for food & beverage - flavors sector - Food and Beverage
Hydrolyzed vegetable proteins (HVPs) and monosodium glutamate (MSG) are common additives used in the food industry. MSG is manufactured by fermenting glucose, molasses, corn and wheat gluten. HVP is typically made from soy hydrolyzed with acid. These ingredients can produce a harsh taste and dark color. Puragen Activated Carbons products are used to refine the additives so they can be used to enhance the flavor of processed meats, canned goods, soups and other foods.
Puragen Activated Carbons products are often used to make beverages look and taste better. Many food and beverage products require activated carbon to improve purity, appearance, or other sensory characteristics.
What is Activated Carbon?
Activated carbon is made from organic material with a high natural carbon content. Wood, peat, and coconut husk are among the most common sources. The material is slowly heated in a low-oxygen environment. This results in a product known as char, which is then activated through physical and/or chemical processing to vastly increase its surface area and create a submicroscopic network of pores.
Through the process of adsorption, targeted compounds are attracted to the activated carbon’s surface molecules, where they bond to create a sort of film. The vast surface area and porous network ensure that compounds can make their way to all available sites. In the food and beverage industry, common applications for Puragen Activated Carbons products include treating cane sugar, purifying edible oils, removing color from fruit juices, modifying flavor characteristics in alcoholic beverages, and improving food additive flavors. These activated carbons also play a key role in making certain food ingredients safe to eat.