Extraction with supercritical CO₂

Carbon dioxide (CO₂) has over the years proven to be a useful aid in many different sectors, as is also the case for food processing. Thanks to state-of-the-art processes, liquid CO₂ is firstly supercooled in a condenser and then fed into a high-pressure pump. If strong pressure (up to 1000 bar [15k psi]) is now exerted on the CO₂, a supercritical aggregate state is achieved. What makes this so special is that the properties of the supercritical CO₂ are now to be found between those of gas and liquid, or in other words: It has the same viscosity as gas but is just as dense as a liquid! In this state the CO₂ develops unimagined benefits for the food industry.

Supercritical CO₂ has excellent dissolving properties and very good flowability. This means it can penetrate into other substances and separate these from each other. When the CO₂ is returned to its natural state, it again becomes gaseous. Only the extract remains!

The solubility can be quickly and easily adapted to many different substances. A higher density, therefore a higher pressure, increases solubility accordingly.

Thanks to the totally health-harmless CO₂ the use of traditional synthetic solvents can be discontinued.

CO₂ is easily and quickly available.

The CO₂ is conveyed through the cycle and does not access the environment.