Food Industry
The range of CO2 extracts used in the production of various food products includes about three dozen items. The main advantages of CO2 extracts as food ingredients are that:
- CO2 extracts are a completely natural product. They do not contain solvent residues, retain the original aroma of the raw material throughout the entire shelf life, and have a bactericidal and bacteriostatic effect.
- Each CO2 extract has individual functional properties that provide the appropriate qualities to the food product. These can be antioxidant, preservative, flavoring, functional properties, depending on the name and recommended use of this CO2 extract.
- Extracts are compatible with the formulations of most food products, food mixtures and food additives.
- Extracts are economically beneficial for food manufacturers, as they have low rates of introduction (0.001 – 2.0%) depending on the formulation of the final product.