Koncentrat

Koncentrat is a term used in several languages to denote a product or substance from which water or solvent has been removed to increase its concentration. The exact meaning depends on context, but it generally refers to a concentrated form that can be stored, transported more easily, or reconstituted for use.

In food and beverage industries, concentrates are made by removing water from liquids such as fruit juice, milk, soups, or sauces. Fruit juice concentrate is common and can be reconstituted by adding water to produce juice again, offering longer shelf life and easier transport. Vegetable or meat stock concentrates provide flavor in smaller volumes and are widely used in cooking and food manufacturing. Dairy and nutrition contexts include dairy concentrates like milk protein concentrate or lactose concentrate, used as ingredients in processed foods and dietary products.

In mining and chemical applications, concentrates have a different meaning: ore concentrates are materials enriched in valuable minerals after processing, prepared for further refinement. Mineral concentrates and chemical concentrates share the common principle of increased target substance density relative to the original feed.

Language and usage notes: the concept is expressed similarly in several languages, with terms such as koncentrat or konzenrat in Slavic languages and Konzentrat in German, reflecting the same underlying idea of a processed, concentrated form. In regulatory and labeling contexts, "fruit juice concentrate" and similar terms are defined by food safety authorities, including rules for reconstitution and labeling.

See also: Concentrate, Reconstitution, Dehydration, Ore processing.