Jacobi brings food and ingredients for food to the world’s highest purity and safety standards.
The key objectives for food companies are product safety and continuous quality. Unwanted tastes and colours must be dealt with and impurities need to be effectively removed. Public health and safety issues are at the top of the agenda. Next to the performance and safety issues, the economic side is also important. We ensure that all of the solutions we offer are as economical as possible. Jacobi’s purification solutions are used to:
- Demineralise liquid streams
- Improve the color stability
- Increase the crystallisation yield
- Reduce odour
- Remove color
- Remove toxic compounds such as PAH; dioxins from vegetable and fish oil
Fermentation: Removal of unwanted color compounds is an example of an application of activated carbon and resins in citric acid production. The decolourisation of extracts used in the lactic acid production process is another fermentation process where activated carbon is commonly used.
Sweeteners: A very common application of both activated carbon and resins is the purification of various sweeteners. This includes sucrose (from cane and beet), glucose and fructose syrups from starch or inuline which are used to produce food, sweets and soft drinks. It is often necessary to remove color, taste, and odour constituents as well as contaminants.
Colors: Reprocessing/recycling of off-specification scrap confectionery products in the confectionery industry needs treatment of residual color.
Water treatment: Beverage producers demand very high purity in water and often the water supply from local sources needs further treatment..
