Flavoring Extracts Reduced

During preparation of foods and beverages certain ingredients may be used to add flavor. In addition to the handling of such additives, they must first be created or otherwise obtained. When flavoring is extracted from a raw material it is frequently referred to as extract. The extraction technique may be based on distillation, maceration, expression or absorption. Since many of the extraction processes may involve moisture or oily aerosols any dust/fume control is likely to require a wet scrubber to safely clean the airstream. The RotoClone W is often the ideal choice.