concentrés

A concentré, in a general sense, refers to something that has been intensified or purified, often by removing a large portion of its original liquid content. This process results in a more potent or concentrated form of the original substance.

In the culinary world, concentrés are commonly found in the form of food extracts. For example, fruit concentrés are made by evaporating water from fruit juice, resulting in a thicker, sweeter, and more intensely flavored product. These are often used in baking, confectionery, and beverage production to impart a strong fruit flavor without adding excessive liquid. Similarly, vegetable concentrés are created by reducing vegetable broths or purees to achieve a more robust and concentrated vegetable taste, used in soups, sauces, and stews.

Beyond food, the term can also apply to chemical or industrial processes. For instance, a chemical concentré would be a solution with a higher proportion of solute compared to solvent. This might be achieved through evaporation, distillation, or other separation techniques. In essence, a concentré represents a more potent or reduced form of an original material, achieved through the removal of a significant amount of diluent. The specific method and application of concentration vary widely depending on the substance and its intended use.