Molecular Distillation Equipment for Dairy Products (Separation of Volatile Aromatic Substances)

Auxiliary aroma system to enhance the flavor of dairy products during reconstitution
Used to recover aromatic factors such as frankincense components and fatty acid volatiles during the emulsion processing stage, which can be re-combined with freeze-dried milk powder to improve the taste of brewing or reconstitution.

Core Features:
Low-temperature short-range distillation to protect flavor substances
Can separate multiple types of aroma components such as frankincense/fermentation aroma/burnt aroma
Supports storage in the form of aroma oil or aroma powder
Cooperating with the microencapsulation machine to achieve stable aroma release

Use Scenarios:
Optimization of milk powder brewing experience
Aroma enhancement in functional dairy product development
Food flavor raw material extraction module