Concentrates

Concentrates are substances in which a component has been increased in proportion relative to other constituents, typically through removal of a solvent or water. The term covers a broad range of products and processes, from laboratory-grade materials to consumer foods and regulated goods.

In food and beverage production, concentrates are produced by removing water or other solvents from liquids such as fruit juice or tomato puree. Concentrates are often more shelf-stable and easier to transport than their dilute counterparts and can be reconstituted by adding water to restore the original product. Examples include fruit juice concentrates, tomato paste, and milk or coffee concentrates used in manufacturing.

In chemistry and industry, concentration describes the proportion of a solute in a solution. A concentrated solution contains a higher amount of solute per unit volume than a dilute one, and concentration is commonly expressed as mass percent, molarity, or other units. Processes such as evaporation, distillation, or crystallization are used to produce or separate concentrates.

In cannabis and other regulated markets, concentrates refers to products with elevated levels of specific constituents, such as cannabinoids. These are produced via extraction methods that concentrate the target compounds and are subject to purity, labeling, and safety regulations.

Safety and quality considerations include proper storage to prevent spoilage, contamination, and degradation; accurate labeling of concentration and ingredients; and compliance with applicable regulatory requirements.