New “light” water-soluble microemulsions of CO2 extracts are the latest development from Biozevtika. The culmination of years of research into converting fat-soluble CO2 extracts into a more convenient and versatile water-soluble form. These new emulsions are called “light” compared to the previous version of a similar product, also water-soluble emulsions, which have been in our range for more than a year and are mass-produced – we call this previous generation “heavy”, due to its greater breakdown into micelles, their larger weight and lower homogeneity of sizes of extract micelles in an oil-in-water solution.
Technically, there are two main differences between the new “light” emulsions and the “heavy” emulsions of the previous version:
- Finer and almost completely homogeneous splitting of the emulsion into miscellas (94nm for “light” emulsions versus the 300-400nm range in the previous “heavy” version)
- More than an order of magnitude lighter weight of blends of new “light” emulsions compared to “heavy” old ones.
There are more practical differences that are more important to the end user; we only list some of them.
- “Light” emulsions have a shelf life comparable to the CO2 extracts themselves, i.e. at least two years, during which there is no segregation or deterioration of the product due to bacteriological contamination.
- “Light” emulsions dissolve perfectly in water and give no opalescence at all, no turbidity and never fall out.
- Due to the very fine division (actually not micro, but nanometer range), “light” emulsions have the ability to penetrate deeply and impregnate the entire volume of the final product with very high quality, giving it an unusually bright sound. First of all, within the framework of the food industry, this property can be used to create various types of marinades, which are an order of magnitude superior to all known analogues in terms of the quality of the end result.
- In addition, due to the finer refraction, the new “light” emulsions are even better suited as an ingredient in cosmetic tonics, since their size allows them to easily overcome the skin barrier and penetrate into deeper subcutaneous layers, where the emulsion dissolves. Extract is released and begins to work. In addition, the high penetrating power of the various “light” emulsions allows them to be used not only as carriers for themselves, or rather for the extract from which they are made, but also as a transdermal transporter, bringing other micelles mixed in them into the deep layers of the dermis (e.g. hyaluronic acid).
- “Light” emulsions have an unusually high resistance to stress – if they are not exposed to very extreme influences, e.g. B. prolonged heating or very long exposure to direct sunlight, they do not decompose and retain all their commercial and utility properties.
There are several application areas where the unique qualities of new emulsions are most in demand.
- Production of non-alcoholic, low-alcohol and high-alcohol beverages – sodas, kvass, mead, beer, tinctures, liqueurs and the like. In each of these drinks, as well as in all other drinks, “light” emulsions achieve equally brilliant results.
- Production of sauces, ketchups and other types of liquid spices – due to the high ability of penetration and fine distribution in products of this type, there is a very high-quality “coupling” of the main composition and ingredient (“light” emulsion), resulting in the taste of spices and fragrant Herbs revealed in them unusually strong and bright.
- Preparation of marinades for products such as meat, poultry, fish, mushrooms, pickles; and even vegetables and fruits – the quality of impregnation of the product mass, provided by “light” emulsions, is incomparably higher than with any other curing methods. Even more surprising is the speed with which the end result is achieved – it takes on average several minutes to half an hour to fully absorb the taste and smell of spices and fragrant herbs, for example pork.
- In the cosmetic field, this is the production of highly effective non-alcoholic tonics, which can act as a carrier both of the extracts themselves as an active ingredient, and of more complex products containing other active ingredients; in this case the miscella of the extract acquires the additional function of a transdermal transporter. In fact, we are talking about creating a new generation of cosmetic products that do not need traditional products such as creams, gels, foams and the like as carriers.
- It is also worth highlighting the broadest perspectives that the use of novel emulsions opens up for gastronomy – cafes, restaurants, bars. In fact, we are talking about the emergence of a fundamentally new ingredient – liquid spices, the use of which opens a new page in the development of culinary art.
A previous article on the nature of water-soluble microemulsions of CO2 extracts and their advantages over traditional CO2 extracts can be found at this link. To order samples and receive a price list, please contact us. We are also always available to answer your questions about the use of extracts (or emulsions) in your products and to advise you on the potential development and expansion of your range to include new and highly sought-after positions in the market.