CO2 extracts represent the natural flavour profile of the herb and spice raw material almost perfectly, since the gentle process technology avoids hydrolysis, oxidation and isomerisation of sensitive components. For example, the ginger essential oil produced by supercritical CO2 extraction has an authentic fresh flavour in comparison to steam distilled essential oil, which gives a more terpenic impression.
Whereas conventional Ginger oleoresins produced with organic solvents are less concentrated, the solvent free ginger CO2 total extracts contain both the valuable essential oil and the pungent compounds in high concentration. The CO2 extracts are therefore preferably used for production of premium food. Since the CO2 extracts are produced without temperature stress no formation of the less desirable shogaols takes place. Furthermore, the CO2 extracts are free of microbes and the Flavex ginger extracts are aflatoxine and pesticide tested.
Flavex offers also a high pungency Ginger CO2 total extract with minimum 40 per cent pungent compounds and 5 per cent essential oil. CO2 extraction is the technology of choice for the production of tailor made standardised products with defined pungency and flavour profile. All CO2 extracts are well suited for microencapsulation and encapsulation. They are used in health products for treatment of nausea, travelling and digestion disorders and in food products whenever high pungency or tailor made flavours are required.
CO2 extracts bring the fresh and natural flavour to beverages, bakeries, dressings, sauces and other products.
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Flavex Naturextrakte GmbH is based in Rehlingen, Germany. www.flavex.com
