Application of supercritical fluid extraction for isolation and removal of essential substances from foods and natural raw materials

01.12.2002 - 30.11.2004
Assigned research project
The basic principle of the high pressure extraction process is the fact that gases in fluid state are able to dissolve larger quantities of natural substances than the partial pressure of the substance in the solvent would normally permit. The advantages of this technology are: * Gentle treatment of heat-sensitive materials * Solvent-free products covering all legal requirements. * Fragrances and aromas remain unchanged. * Selective extraction and fractionated separation. * Simple solvent recovery. * CO 2 as solvent does not cause environmental problems and is physiologically harmless, germicidal and not flammable. * Pure extracts resulting from few process steps, marking the quality standard and meeting the market trends. So this process can be used for various extraction problems such as purification of vitamin E from concentrates, isolation of unsaturated fatty acids from oils or removal of off flavours from cork stoppers for bottled wine.

People

Project leader

Institute

Contract/collaboration

  • Fa. Natex

Keywords

GermanEnglish
Superkritische Flüssig-ExtraktionSupercritical fluid extraction
LebensmittelrohstoffeFood raw materials
Essentielle LebensmittelinhaltsstoffeEssential food substances
Kontaminantencontaminants
AromastoffeAroma compounds

External partner

  • NATEX Prozesstechnologie GesmbH

Publications