Gemüsekonzentrat

Gemüsekonzentrat refers to a concentrated form of vegetables, produced through processes that remove water and other components, intensifying the flavor and nutritional value of the original vegetable. This concentration allows for easier storage, transportation, and a longer shelf life compared to fresh vegetables.

The production typically involves methods such as dehydration, evaporation, or freeze-drying. Dehydration removes water content by applying heat, while evaporation uses heat to boil off water. Freeze-drying involves freezing the vegetable and then sublimating the ice into vapor, preserving more of the vegetable's original structure and nutrients. The resulting product can be in various forms, including powders, pastes, or solid blocks.

Gemüsekonzentrat finds application in a wide range of food products. It is commonly used as an ingredient in soups, sauces, broths, ready-to-eat meals, and seasonings to impart vegetable flavor and color. Its concentrated nature means that a small amount can contribute significant taste and nutritional benefits, such as vitamins and minerals, to a dish. It is also utilized in the food industry for its efficiency and cost-effectiveness in achieving desired vegetable profiles in processed foods. Consumers may encounter it in products labeled as "vegetable extract" or "vegetable powder."