Supercritical CO2 Fluid Extraction of Edible Natural Pigment (1)
Basics, 4 Extracts, Steam & Solvent vs CO₂ Extraction
Edible Natural Pigments
All kinds of natural spices have unique, natural, and comfortable aromas and flavors, which cannot be artificially prepared. Therefore, the processing and separation technology of natural spices has always emphasized the retention of the unique fragrance of various natural spices, and minimized the destruction of its aroma components and the loss of trace components during the separation process, in order to prepare concentrated spice products with natural spice plant aroma. Read More: Natural Flavors Wikipedia
Method of extraction
The extraction methods of natural spices include pressing and milling, steam distillation, volatile solvent extraction, and adsorption.
Four Edible Natural Pigment Extracts
The spice products produced by various extraction methods are as follows.
- Essential oils. Aroma products are obtained by distilling natural flavors with water or steam, or mechanically grinding them.
- Extract. Fresh plants with a low resin content are extracted with a volatile non-aqueous solvent, and the aromatic concentrate is obtained after evaporation of the solvent under partial vacuum and moderate temperature.
- Absolute oil. The extract is repeatedly extracted with ethanol, the extract is cooled and filtered, and the filtrate is evaporated to remove most of the ethanol at a partial vacuum and moderate temperature to obtain a high-concentration spice.
- Spice oleoresin. A spice product is obtained by extracting dry spices with a volatile non-aqueous solvent, and then evaporating the solvent under partial vacuum and moderate temperature.
Synthetic vs Edible Natural Pigments
- Synthetic fragrance: Today’s natural fragrance industry, due to the development and improvement of extraction technology, has been able to obtain aromatic products similar to nature.
- Edible Natural Pigments: However, the structure of natural fragrances formed by plants through natural means is quite complex, especially the trace components, which are innumerable. Some characteristic trace components with strong aromas can not be ignored in the aroma.
So far, there is still a certain gap between the extraction products of many natural flavors and the aroma of natural aromatic plants.
Therefore, efforts to develop modern scientific and technological methods, and strive to produce processed products closer to natural flavors have become the development direction of the natural fragrance industry.
Steam Distillation and Solvent Extraction and CO₂ Fluid Extraction
It can be seen from the above traditional methods that although various methods are used to control the temperature, heat treatment of spice components in many extraction methods is still an inevitable processing method.
Such as steam distillation and solvent extraction, heating may cause some heat-sensitive or chemically unstable components in natural flavors to be destroyed, thus changing the unique fragrance and flavor of natural flavors.
The supercritical CO2 fluid extraction method can carry out the entire separation process at room temperature, and CO2 is non-toxic and has no residue, so it is especially suitable for the separation and purification of unstable natural products and physiologically active substances, which is more suitable for the production of fragrances closer to natural The trend of spice processing products.
Supercritical CO2 fluid extraction has attracted much attention because it is possible to prepare almost perfect “natural” fragrances, and has become one of the most effective means of obtaining high-quality essential oil products.
BIT’s Industrial CO2 Extraction Machine Standard Parameter Table
Supercritical CO2 Fluid Extraction of Edible Natural Pigment
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