THE EXTRACTOR NAVIGLIO® IN FOOD PRODUCTIONS

For over a decade the Naviglio Extractor is a good alternative to solid-liquid extraction techniques such as maceration and percolation, as has been amply demonstrated that it is able to provide the same quality (if not more) of the extracts obtained with the traditional extraction techniques, also provides additional benefits such as significant reduction in the time of the extraction process (Ten days of maceration extraction equals one hour of extraction by the Naviglio extractor equal conditions) and a more efficient extraction. The principle on which it bases its functioning (Naviglio’s Principle) is studied in graduate courses in Herbal Techniques of several Italian universities. Currently, the Naviglio extractor is widely used in many fields of research and production (herbal, nutritional supplements, omeoterapici, cosmetics, beverages). In the food sector, in particular, the Naviglio Extractor has been shown to be a viable alternative to macerate for: production of lemon liquor (limoncello) and similar liquors; and production of bitter elixir of juniper; rapid aging of wines, brandies and liqueurs ; extraction of lycopene from tomato processing waste. Finally, have recently been found more unconventional applications of the Naviglio extractor as the rapid hydration of dried vegetables and their simultaneous aromatization, cleaning washers for the production of cork stoppers, cleaning the rubber polymer, the tanning of leather.