Food industry

By gentle production of extracts for the food industry aromas are reflected lifelike. CO2 extracts contain no residues from solvents and are easy to process. CO2 replaces organic solvents which can be harmful.


  • Coffee
  • Tea
  • Hops
  • Herbs & spices
  • Flavours
  • Antioxidants
  • Extraction of special oils
  • Deoiling of press cakes
  • Cleaning of rice

Traditionally consumers have set their focus mainly in the convenience and taste of the oils; this is changing nowadays, as the concerns for health and nutrition become more preeminent. The SCE technology has been successfully applied at industrial scale for the production of special vegetable oils with health benefits (e.g. sesame seed oil).

The SCE technology enables

  • Extraction of oil seeds, the supercritical processing presents considerable advantages in comparison with the traditional cold pressing processing. On one hand it allows higher extraction yields (by cold pressing up to 12w% oil remains in the pressing cake, which means that 20-40w% valuable oil can be lost, by contrast, with SCE the oil in the residue can be reduced to less than 0.5w%), extraction can be carried out in a single step without aroma losses, the residues can be turned to high protein and more stable feedstock e.g.: walnuts, almonds and macadamia nuts;
  • Extraction of oils from cereals, valuable oils can be recovered from cereal seeds or bran. Such oils are rich in TOCOS compounds (antioxidants) and the extracted germs can be used as additives to muesli or cereal bars since they have a long durability;
  • Extraction of seeds and kern oils, e.g.: apricot, cherry and peach to be used in cosmetics and in food;
  • Extraction of wood oils, these are valuable oils and have high boiling points requiring high temperatures for their recovery by steam distillation. The use of SCE allows working at lower temperatures (avoiding thermal degradation and hydrolysis) and overcoming the diffusion limitations.