Technologies Developed / Released

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Swing Technology for Spice Oil, Oleoresin and Encapsulated Flavours from Fresh / Dry Spices

Unlike the conventional technology of the recovery of Oils and Oleoresins from dried spices the new technology offer the following advantages

  • Fresh flavour retained in the end product
  • Higher percentage of flavour / active ingredient recovery
  • Low energy consumption
  • Less possibility of aflatoxin contamination