SUBCRITICAL CO2-EXTRACTS IN CONFECTIONARY INDUSTRY
Specific benefits of applying subcritical CO2-extracts for confectionary products:
• Improves product properties, enriching it with biologically
active substances, fat-soluble systems of vitamins, natural antioxidants, natural
aroma and taste.
• Increases shelf life of the final products as ÑÎ2-extracts are
bactericidal due to availability of natural antioxidants, natural preservatives,
phytoncids, etc.
The normal filling rates are as follows (in % of the total mass of the final
product
| ÑÎ2-extract of Cinnamons |
0.08 - 0.01 |
| ÑÎ2-extract of Clove |
0.6 - 0.004 |
| ÑÎ2-extract of Ginger |
0.10 - 0.002 |
| ÑÎ2-extract of Pimento |
0.10 - 0.01 |
| ÑÎ2-extract of Black pepper |
0.05 - 0.01 |
| ÑÎ2-extract of Aniseed |
0.10 - 0.01 |
| ÑÎ2-extract of Nutmeg |
0.10 - 0.01 |
| ÑÎ2-extract of Cardamom |
0.08 - 0.002 |
| ÑÎ2-extract of Orange peels |
0.50 - 0.05 |
| ÑÎ2-extract of Lemon peels |
0.50 - 0.01 |
We are also suggesting the use of the following extracts in confectionary
industry:
• ÑÎ2-extract of Coriander
• ÑÎ2-extract of Juniper berries
• ÑÎ2-extract of Sage
• ÑÎ2-extract of Rosehip
• ÑÎ2-extract of Nettle
• ÑÎ2-extract of Origanum
• ÑÎ2-extract of Hypericum
• ÑÎ2-extract of Hop
• ÑÎ2-extract of Camomile
• ÑÎ2-extract of Thyme
• ÑÎ2-extract of Peppermint
• ÑÎ2-extract of Anise
The filling rates for the above extracts are ranging from 0.5 to 0.02 percent
of the total mass of the product.
The Table below shows approximate replacement rates of dry spices with subcritical
ÑÎ2-extracts of the same name.
| Name of raw materials |
Replacement equivalent of 1 kg of dry spices with corresponding
ÑÎ2-extract, kg |
| Cinnamon |
0.009 |
| Clove |
0.08 |
| Pimento |
0.02 |
| Black pepper |
0.02 |
| Aniseed |
0.05 |
| Nutmeg |
0.045 |
| Cardamom |
0.03 |
| Ginger |
0.0175 |
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We would also like to offer one more product: raw materials treated with liquid
carbonic acid. This form of treatment gives it the following benefits:
• ÑÎ2-raw materials are sterile. Oxidized forms are removed from the surface
• ÑÎ2-raw materials have longer shelf life as in cellular structure oxygen
(an oxidizer) is replaced with carbonic gas (which is a preservative)
• The cells and pores are "opened" due to full or partial destruction
of membrane structures; their contents are more accessible for the full use (up
to six times)
• All bioactive, vitamin, water-soluble, trace-element, protein and other
structures remain in their native unaltered state
• ÑÎ2-raw materials may be used both by themselves and also as extractions:
(infusions, tinctures, decoctions, both water-based and extracted by other solvents).
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