Catalogue of products

SUBCRITICAL CO2-EXTRACTS

Mark
Name of CO2-extract
Botanical Name
Properities
А053 Agrimony Arctium tomentosum Mill.
А001 Anise Pimpinella anisum Antioxidant, antiseptic, antispasmodic, diuretic.
А023 Balm grass Melissa Officinalis
А024 Barley sprouts Antioxidant, anti-inflammatory, lenitive, restorative, bactericidal, improves metabolism and blood vessels condition.
А025 Barmy deposits of grape faults
А009 Bay leaf Laurus nobilis Antioxidant, bactericidal, stimulates gastroenteric activity, anti-inflammatory. Irritates peripheral nervous endings, initiates rush of blood to the places contacting with the extract.
А055 Birch (bud) Betula pendula
А056 Birch (leaf) Betula pendula
А013 Black pepper Piper nigrum L. – Fruits Antioxidant, stimulates the appetite, shows strong antibacterial action.
А049 Bur-marigold Bidens tripartita
А037 Calendula Calendula officinalis
А026 Camomile Chamomilla recutita L. Antiphlogistic, spasmolytic, antiallergic, granulating, epithelization effect.
А022 Caraway seeds Carum carvi L. – Seeds Antioxidant, intestinal antiseptic, diuretic, stimulates gastroenteric activity and lactation; light expectoration, laxative, antispasmodic and analgetic effects.
А006 Cardamom Elettaria cardamomum L. – Fruits Strong, pungent, slightly camphor flavour; can be used in manufacturing confectionery, coffee, fish, cooked poultry products and mince, well combined with parsley and different sorts of pepper
А027 Carrot seeds Daucus carota L. – Seeds Antioxidant, natural preservative, deodorant.
А017 Celery seeds Apium graveolens - Seeds Antioxidant, natural preservative, deodorant, anti-inflammation effect.
А011 Chilli Capsicum frutescens L. – Fruits
А007 Cinnamon Cinnamomum cassia Nees (C. cassia) – Bark Antioxidant, stomachic and carminative.
А058 Clary Salvia sclarea L
А003 Clove Eugenia Caryophyllata Antioxidant, natural preservative, deodorant
А008 Coffee Coffea arabica Strong aroma of roasted coffee; can be used for aromatization of low aroma sorts of coffee (especially soluble), coffee substitutes, chocolate, confectionery, and also for grading up natural coffee aroma.
А059 Coltsfoot Tussilago farfara
А041 Coltsfoot, Tussilago farfara
А016 Coriander seeds Coriandrum sativum L. – Fruits strong, pungent, slightly camphor flavour; can be used in manufacturing confectionery, coffee, fish, cooked poultry products and mince, well combined with parsley and different sorts of pepper
А012 Cubeb pepper
А060 Echinacea Echinacea purpurea,
А028 Eucalyptus Eucalyptus globulus L.
А029 Fennel seeds Foeniculum vulgare Miller, subspec. capillaceum var. vulgare –Seeds
А042 Fir Needle, Abies Siberica
А005 Ginger Zingiber officinalis Roscoe – Roots Aromatic, poignant flavour; can be used in manufacturing sauces, marinades, confectionery, aromatizes meat products, can be a part of dewy blends for meat and fish).
А061 Ginseng Panax ginseng
А030 Grape seeds Vinus Vinifera
А050 Greater Celandine Chelidonium majus L.
А062 Greater Celandine Chelidonium majus L.
А031 Hop Humulus lupulus L. Antioxidant, antiseptic, sedative, diuretic, anti-inflammatory, stimulative effect on skin and hair. Stimulates the appetite and improves digestion.
А038 Horse-chestnut Aesculus hippocastanum
А063 Horsetail Equisetum arvense
А064 Ivy Hedera helix L.
А032 Juniper berry Juniperus communis L. – Berries Antioxidant, antiseptic, anti-inflammatory, analgetic
А040 Lavender Lavandula officinalis
А066 Lemon balm Melissa officinalis
А045 Lemon wormwood Artemisia balchanorum
А067 Leusea Rhaponticum carthamoides (Willd.)Iljin
А068 Linden Tilia europaea
А015 Melon seeds Cucumis melo Light melon aroma; concentrated product of biologically active substances
А039 Nettle Urtica diotica
А010 Nutmeg Myristica fragrans Houtt.
А069 Oak bark Quercus
А035 Origanum Origanum vulgare L.
А033 Parsley seeds Petroselinum crispum L. - Seeds Restorative, antioxidant, natural preservative
А034 Peppermint Mentha piperita Stomachic, for enhancement of gall secretion, analgetic, anti- inflammatory, spasmolytic, choleretic.
А004 Pimento Pimento officinalis Strong camphor flavour with spicy tinge, refreshes and gives piquancy to meat and especially to natural fish.
А047 Pine needles Pinas silvestris L.
А071 Plantain Plantago major
А072 Plume Poppy Macleaya microcarpa
А073 Pomegranate seeds Punica granatum L.
А018 Pumpkin seeds Cucurbita pepo Similar to raw material smell; concentrated product of biologically active substances
А074 Rhodiola Rosea
А052 Rose Hip Rosa L.
А014 Rosemary Rosmarinus officinalis L. – Leaves Slightly camphor flavour; refreshes and grades up specific smell of meat; gives piquancy to game; combines with parsley
А051 Sage Salvia officinalis
А076 Schisandra Schisandra chinensis
А077 Seaburkthorn Hippophae rhamnoides L.
А036 St.-John's wort Hypericum perforatum
А002 Staranise Illicium verum – Fruits
А021 Thyme Thymus vulgaris L. - Leaves
А046 Weat germs Triticum aestivum
А044 Wormwood Artemisia absinthium Antioxidant, antiseptic, analgetic, haemostatic, anti-inflammatory effect, stimulates the appetite and improves digestion, stimulates central nervous system.
А048 Yarrow, milfoil Achiillea millefolium,



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