| Primary application of extracts in industries |
In food industry and catering |
In perfumery - cosmetic industry |
In packing industry |
In food, cosmetic, pharmaceutical industry |
In perfumery - cosmetic industry |
In household chemical goods and fragrance, cosmetic industry, food industry |
In food incl. meat, fish industry, perfumery - cosmetic industry and pharmacy,
household chemical goods, soap industry, رجر, BUD, etc. |
In perfumery - cosmetic industry, food-processing industry, etc. |
|
Pollution: microbiological, insects, rodents excrements, pesticides, etc. |
Pollution by oxidation and other products, during thermo-moisture-aero influence
on natural substances, absence of a natural smell, taste disappearance. |
Change of a smell and taste, incomplete extraction of valuable components,
moisture-thermo processing gives a taste of "a cooked tree", non-manufacturability
of broths preparations. |
Microbiological semination, short storage periods, narrow application aspect,
irreversible oil losses in raw materials. |
Unsatisfactory microbiology, specificity of application, glycerin loss. |
As a rule, the residual contents of non-edible solvent, heat processing, excluding
nativeness, as a rule, loss or distortions of aroma. |
Product nativeness, ecological compatibility and sterility, high storage periods,
aroma and taste naturalness, non-waste technologies, shrott preparation for further
application. |
Problematical character in extraction completeness of invaluable substances,
for example, fats, expensive equipment and high price of supercritical extracts. |