The extraction of natural materials used in the production of flavours and fragrances involves the use of a variety of solvents including water. Unlike organic solvents such as ethanol, the use of water as an extraction solvent carries significant potential risk of spoilage of the extract by a variety of microorganisms. This can both damage the required characteristics of the extract and limit shelf life.

Normal thermal processes for killing micro organisms can often impact on the quality of the product. Hot spots giving rise to local overheating and longer dwell times will often also affect the many qualities of aqueous extracts.

Microwave results in bacteria and some yeasts being killed off at lower temperatures and more rapidly than by conventional methods. This more gentle approach is ideal for applications where maintaining the characteristics of active ingredients is critical to the sensory or other qualities of a product. The high cost of ingredients for flavours, fragrances and other extracts such as those used for herbal medicines also means that loss of active substances can affect profitability.

MAX Microwave technology offers a low cost, highly effective permitted method of ensuring quality, yield and efficient production for companies involved in the manufacture of key ingredients for flavours, fragrances and other extracts.