Iprona Polyphenol Technology (IPT)
Iprona Polyphenol Technology (IPT) is an entirely mechanical, solvent-free separation and enrichment ultra-filtration process.
This process utilizes specially-designed membranes with different pore sizes to separate pressed fruit juice into two streams based on the sizes of the molecules. Larger molecules including polyphenols and anthocyanins are concentrated in one direction, smaller molecules such as sugars and mineral salts in another. This methodology allows for -enrichment without resorting to using solvents. The entire fruit matrix of the berry is retained in the extract.
Manufactured using mechanical methods only, branded as *Craft®-extracts
Customer-specific infusions made with pure water
Freeze Concentration Technology
Superior retention of fruit flavour and aroma
Iprona Infusion Technology (IIT)
Infusions are created by steeping plants or specific plant parts in pure water, extracting specific active ingredients from the plant per customer request. Our very gentle method solubilizes the water-soluble ingredients and some of the compounds from the base material, resulting in natural infusion that normally appears cloudy. We can produce a clear liquid if desired
A Passion for Fruit and Technology
Freeze Concentrate Technology
Freeze concentration is Iprona’s unique process that works entirely without any heat or vacuums. By cooling the juice at temperatures below 0ºC, the natural water content of the juice cristallizes more and more. Subsequently these ice cristals are separated mechanically from the juice in a highly selective method, meaning that no juice or flavour compounds are lost. Instead, they are naturally enriched and retained in the concentrated juice, retaining superior taste and flavour. As a result, juice reconstituted from freeze concentrate is an exact sensory match to the juice prior to concentration. Freeze concentrates are highly recommended for product formulations in which a very high sensorical quality is of particular importance.
Thanks to reduced volume, transport and storage costs are lower versus not-from-concentrate (NFC) juice.
Strawberries, raspberries, apples, blueberries, black currants, elderflowers and every other fruit with a particularly pronounced flavour and aroma profile are especially suited to freeze concentrate technology.