Company insight
for herbs and spices T
Sustainable CO2
extraction method used by Flavex Naturextrakte to extract herbs and spices uses natural carbon dioxide of volcanic origin as a solvent. At pressures of up to 500 bar and temperatures of only 40°C to 50°C in most cases, the sensitive bioactive compounds of the plant material, such as antioxidants, natural flavours, essential oils and special fatty oils are preserved in the inert CO2 CO2
he clean and environmentally friendly CO2
atmosphere.
extracts are free of solvents, inorganic salts, heavy metals and polar components such as polysaccharides and proteins and thus free of typical food allergens. Due to their composition and consistency, CO2 extracts can be easily standardised with vegetable oils and are suitable for versatile applications in food, dietary supplements and cosmetics. The extracts are germ-free, do not require preservatives, and are characterised by a long shelf life. Some extracts, such as antioxidant extracts from rosemary and sage, can support the
Flavex Naturextrakte is a specialist producer of high-quality CO2
stabilisation of final products. Rosemary is favoured in the food sector because of its spicy aroma profile and its active ingredients, the stabilising and antioxidant diterpene phenols (DTP) carnosolic acid and its derivatives. Flavex produces rosemary extracts with different properties from one type of raw material: ■ Rosemary CO2
contains both essential oil and DTP
■ Rosemary antioxidant extracts – contain mainly DTP
■ Rosemary CO2 -se-plus extract – mainly
essential oil with eucalyptol and camphor, maximum 2% DTP
For natural colouring, certified organic paprika and carrot extracts with high levels of carotenoids are suitable. They are largely heat-stable during processing and are not affected by the pH-value of the formulation.
Curcuma longa Curcuma is often used for food colouring, -to extract, camphor type – extraction extracts from herbs and spices.
The private and independent company has been supplying the cosmetics, perfumery, food and nutraceutical industries with a wide range of products for more than 35 years.
but a special feature is that the CO2 extract
contains only traces of the yellow curcumins as they hardly dissolve in supercritical CO2
.
Therefore, the extract is highly valued for seasoning without affecting the colour of the formulation.
Curcuma xanthorrhiza The antimicrobial effect of Javanese turmeric and its essential oil is popular in natural oral care products, but this effect is also beneficial for food products. The decent taste of Curcuma xanthorrhiza enhances spicy or nutty notes. Similar to Curcuma longa, the extract has practically no colouring effect.
Ginger Ginger, with its high content of flavour and pungent compounds, is well-known in traditional medicine and as a food ingredient. Flavex offers different selective and total CO2
extracts with altered
proportions of active ingredients – for example in essential oils and gingerols. A ginger hot flavour extract for use in food products and food supplements is also available. It contains mainly the pungent compounds and less than 5% essential oil.
Declaration and certification Most of the genuine CO2
extracts
can be declared as natural flavouring substances according to the aroma regulation (EC) No. 1334/2008. Flavouring preparations are exempt from the Novel Food Regulation (EU) 2015/2283 and do not require approval if the raw materials have food status. Flavex also produces an extensive range of CO2
organic quality. Most products are vegan and kosher or halal certified. ●
Flavex’s eco-friendly CO2 extraction creates natural, allergen-free extracts for food and cosmetics. Ingredients Insight /
www.ingredients-insight.com
www.flavex.com 67
extracts in certified
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