Foods usually contain natural or synthetic additives to improve product characteristics, including seasonings, flavors, and different emulsifiers (monoglycerides and diglycerides), antioxidants and physiologically active substances such as omega-3 fatty acid derivatives and vitamins. These additives can be obtained by short-path distillation system.
Raw materials that can be processed: monoglycerides, oleoresin, tropical fruit aroma substances, herbal extracts, beta carotene, sterols, sterol esters, omega-3 esters, natural capsaicin, etc.
