R&D

ASCA has an international R&D team formed of more than a dozen application engineers and flavorists possessing rich professional experience. Equipped with advanced rotary evaporation and GC-mass technology, the high-standard laboratory masters the advanced technologies of phytoextraction, supercritical fluid extraction, and molecular distillation. The experienced R&D team, advanced R&D equipment, and comprehensive R&D technology enable ASCA to lead the industry with its technical strength.

Phytoextraction
technology

CO2 supercritical
fluid extraction (SFE)

Brown
Reaction

Molecular
distillation

Phytoextraction
technology

CO2 supercritical
fluid extraction (SFE)

Brown
Reaction

Molecular
distillation

Phytoextraction technology can be classified into water extraction and ethanol extraction technologies. The former achieves separation using the solubility difference between water and solute, while the latter enables separation using the solubility difference between ethanol and solute.

Advantages:

- Water extraction: No environmental pollution. Green and environmentally-friendly.
- Ethanol extraction: Broad scope of applications. High production yields. Highly cost-effective.

Supercritical fluid extraction (SFE) usually takes CO2 as the extractant in this novel extraction and separation technology. On the basis that substance solubility in the supercritical fluid is sensitive to pressure and temperature changes, substances dissolved in the supercritical fluid are separated and purified through a temperature rise and pressure drop.

Advantages

- Lower likelihood of inactivation of active ingredients. Higher product quality.
- Simultaneous completion of extraction and separation.
- Green and environmentally-friendly.
- Particularly suitable for the separation and refinement of volatile natural products and physiologically active substances.

Brown Reaction (also known as the Maillard reaction or nonenzymatic browning reaction) refers to the reaction between amino compounds and carbonyl compounds, which is the primary source of flavor in foods. This reaction affects product qualities such as color, flavor, and nutritional value, as well as the physical-chemical properties of the food. Brown reaction products are the main source of roasted flavorings.

Advantages:

- Sensory quality is elevated through the production of multiple aromas and flavors such as those of coffee, bread, and biscuits.
- Golden color is produced, creating an attractive visual effect.

Molecular distillation is a kind of distillation performed in a strong vacuum. The average free path of vapor molecule exceeds the distance between evaporation and condensing surfaces, so the mixture can be separated by taking advantage of the different evaporation rates of various components in the feed liquid.

Advantages:

- Lower likelihood of oxidative damage of materials in the strong distillation vacuum.
- The shorter time used to heat the materials means a lower possibility of thermal decomposition.
- Successful extraction of materials normally too difficult to be separated.
- No harmful substances, no pollution, no residues. Pure and safe products can be obtained.
- Lower energy consumption.