Experience the essence of nature

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In the CO₂ extraction process, naturally occurring carbon dioxide of volcanic origin is used as a solvent. At pressures of up to 500 bar and moderate temperatures (typically 40 °C to 50 °C), sensitive bioactive compounds such as antioxidants, natural flavourings, essential oils, and fatty oils are extracted from the plant material and gently preserved in an inert CO₂ atmosphere. The natural CO₂ extracts obtained through this process are free from organic solvents, inorganic salts, heavy metals, and polar compounds, including polysaccharides and proteins. Consequently, they do not inherently contain common food allergens. Due to their composition and consistency, CO₂ extracts can be easily standardised with vegetable oils and are suitable for versatile applications in food, dietary supplements and cosmetics. The extracts are germ-free, do not require preservatives, and are characterised by a long shelf life.

Rosemary extracts are highly valued in the food industry for their spicy aroma and antioxidant and antimicrobial active ingredients, including phenolic diterpenes (DTPs), carnosic acid and its derivatives. The extraction process with supercritical CO₂ enables the production of various rosemary extracts with distinct properties from a single raw material. In addition to rosemary antioxidants that support the stabilisation of products, some variants provide the characteristic rosemary aroma due their essential oil content. The rosemary CO₂-to extract combines both essential oils and DTPs, whereas Rosemary CO​​​​​​​₂-SE-Plus extracts consist primarily of essential oils, with DTPs accounting for only 0.5 - 3%.

The oil-soluble, organic certified paprika extract with 40,000 colour units provides an attractive orange-red colour and paprika aroma to products. A low capsaicinoid content makes it suitable for a wide range of applications, including savoury products such as meat and seasoning products, as well as dairy products and confectionery. The extract remains largely stable during processing and is unaffected by the formulation's pH value, ensuring reliable results in various formulations.

Curcuma is often used for food colouring, but a special feature is that the CO₂ extract contains only traces of the yellow curcumins as they hardly dissolve in supercritical CO₂. Therefore, the extract is highly valued for flavouring without affecting the colour of the formulation.

The antimicrobial effect of Javanese turmeric and its essential oil is popular in natural oral care products, but this effect is also beneficial for food products. The decent taste of Curcuma xanthorrhiza enhances spicy and nutty notes. Similar to Curcuma longa, the extract has practically no colouring effect.

Ginger, with its high content of flavour and pungent compounds, is well known in traditional medicine and as food ingredient. FLAVEX offers different selective and total CO₂ extracts with altered proportions of active ingredients, for example essential oils and gingerols. A ginger hot flavour extract for use in food products and food supplements is also available. It contains mainly the pungent compounds and less than 5% essential oil.

Most of the genuine CO₂ extracts can be declared as flavouring preparations according to the flavour regulation (EC) No. 1334/2008. Flavouring preparations are exempt from the Novel Food Regulation (EU) 2015/2283 and do not require approval if the raw materials have food status. FLAVEX also produces an extensive range of CO₂ extracts in certified organic quality. Most products are vegan and kosher or halal certified.