concentratescommonly

Concentrates, in a broad sense, are substances in which the amount of a selected component has been increased relative to the surrounding medium. The term is used across many industries to describe products formed by removing diluting material, such as water, or by concentrating the active compound. The result is a product with a higher concentration of the desired component and often improved shelf life, flavor, or ease of transport compared with the starting material.

Food and beverage concentrates are among the most familiar. Fruit juice concentrates, tomato paste, and dairy or smoothie concentrates are produced by removing water or fat, then used directly or reconstituted with water. In mining and mineral processing, ore concentrates are products that contain a higher fraction of valuable minerals after crushing, grinding, and separation, and are prepared for further refining or smelting.

Other sectors use concentrates for pharmaceuticals, vitamins, and nutraceuticals, where high-potency formulations deliver specific doses. Common methods to create concentrates include evaporation, filtration, centrifugation, distillation, pressing, crystallization, and solvent extraction. The choice of method depends on the starting material and the desired end product.

Concentration levels are defined by industry standards and regulatory labeling, including measures of purity, moisture content, and allowable additives. The term implies a focus on the target component, with context determining whether the concentrate is a primary product or an intermediate in a larger production chain.