CO2 extracts produced by Biozevtika with subcritical technology and at low temperatures retain all the beneficial properties of the original spicy-aromatic raw materials and fully convey their taste and smell. At the same time, our extracts are technologically advanced, sterile, compact, long-lasting, and do not contain harmful impurities or artificial additives. For more information on CO2 extracts, see the review article at this link.
It is important to understand that CO2 extract is always a “3 in 1” additive – taste, aroma and function. Even if you only use the CO2 extract in one function (for example as a simple flavoring), its two other components (taste and benefit) still get automatically into your product, as it is impossible to bypass or eliminate the trinity of one Ingredient.
So no matter what goal you set yourself at the beginning of the formulation development, if you use CO2 extract as an ingredient, you will still end up with a functional product in addition to the taste and smell of the original herbal raw materials. If you see fit, you can take advantage of this to promote your products; or not to use it if you do not see the need for this – we only inform you on our part that all three qualities (taste, smell, benefit) always go into your product together with our ingredient. Use this knowledge as you wish.
If you decide to use the useful functionality of your product in advertising, you can find out more about the useful properties of the ingredients you use in both specialist books and specialist literature, or you can simply ask us. If you want to develop a specialized functional product, then in the process of developing such products, it is better to go the opposite way – choose the desired effect and choose an extract composition for it. If you are having trouble doing this yourself, you can ask us for help. We can also help you find and invite a specialist with sufficient experience in developing such formulas.
Due to their unsurpassed qualities, CO2 extracts are literally used in all areas of the food industry – in meat, fish, confectionery, dairies, baked goods, ice cream and beverages as well as sauces and ketchups. Below you will find the most general information on the use of CO2 extracts in food production, which applies to all use cases. You can find more information in specialist articles on our website or let us advise you.
Application rates and economy
The typical application amount of the CO2 extract is 0.005% of the final product weight (50 g per ton or 50 mg per kilogram). The best thing to do is to start developing a formulation with such a dosage and then increase or decrease it, depending on the desired effect or price target at cost price.
The average costs for CO2 extracts are in the range of 250-500 euro / kg, which means a burden of 0,0125-0,025 euro / kg on the cost of the end product at the “standard” application rate (0,005%).
CO2 extracts are fat-soluble complexes of biologically active compounds, so fatty (such as vegetable or animal oils) or viscous (such as minced meat or juice bases for juices and juice drinks) components of the product are best suited for the introduction of this ingredient. CO2 extracts do not dissolve in water, if there are no other options than adding products to the aqueous phases, use emulsions.
The ideal time to add CO2 extract is the last stage of preparation, when the ingredient is brought into the refrigerated product at a temperature of 50 ° C and below. In this case, all beneficial properties and all the flavor and aroma substances inherent in the extract are fully retained in the product.
Although the CO2 extract itself is a fairly heat-resistant complex of compounds, the heat treatment does not go without a trace. Some of the essential oils it contains can evaporate (especially if the product is prepared in open containers) and some of the thermolabile compounds contained in the extract can decompose (these compounds are few but present in CO2 extracts). Therefore, when working on the question of adding an ingredient, it is desirable for the technologist to find the option of adding the extract to the warm refrigerated product in the final phase.
However, if this option does not exist (and in practice it often doesn’t), then it is okay – CO2 extracts withstand heat treatment quite well in the vast majority of cases. The taste and aroma will deteriorate somewhat, but not critically. In such cases, when developing the formulation, it is necessary to take into account the unavoidable losses during heat treatment and to take measures to minimize them (if possible, heat treatment in closed containers).
CO2 extract can either be introduced directly into mixing tanks with a dosing syringe or with an intermediate carrier. A number of common ingredients can act as such – vegetable or animal oils, salt, sugar, CO2 meal, starch and their modified varieties. Solid ingredients such as nuts or seeds are a separate category of carrier. Ready-made mixtures with CO2 extracts can often be obtained from food ingredient manufacturers.
Useful tips for the developer
- In the formulation development phase, it makes sense to make 1% solutions in vegetable oil from some of the CO2 extract samples obtained – under laboratory conditions they are easier to dose and use for mixing when developing an aroma composition. They can also be used to complement the prototypes of the finished product – in this case the pre-production sample differs from the production sample in having a slightly higher content of vegetable oil, you just have to accept this as a part of the development process, when you decide the concept of your future product.
- In many cases, CO2 extract needs some time to fully penetrate the volume of the product by diffusion and to fully develop its taste and smell – stirring is not always enough, it often takes a long time. If you use solutions with a low concentration, this time will be shorter, if you use a high (or undiluted CO2 extract) – longer. Therefore, once you’ve got the result you want, don’t approve the final recipe right away – let the product sit for some time (ideally a day). If the flavor increases during this time, reduce the input rate.
- Due to the combination of its physical properties, CO2 extract is a marathon runner, which transfers the smell to your product for a very long time and light ether molecules evaporate from the surface. According to this indicator (long-term retention of high-quality odorous substances), CO2 extracts are superior to all other extraction products. Therefore, when comparing several alternative options, compare them by this parameter as well – how long each of them retains a strong, appealing scent. This applies in particular to products that are not packed airtight (e.g. sausages).
- There is a very simple way to find an original aroma and flavor composition of extracts for your product – look for recipes of original spice mixtures on the Internet, choose the ones that are suitable for your product, choose the required dosage of the extracts according to the replacement price (You can get them from us) and voila. You have an excellent recipe in your hand that has no competition in the market – almost everyone and every company prefers to develop the recipes themselves and produce the finished mixes, within the framework of their own ideas. There is no reason why one should not take advantage of the rich recipe heritage of civilization for one’s business.
Additional information
CO2 extracts can be supplied to the customer in their original form as well as in the form of oil solutions with reduced concentration or in water-soluble form (emulsion). If necessary, the extracts can also be applied to any dry carrier suitable for the customer.
CO2 extracts can be supplied to the customer either individually or in the form of a finished mixture (blend).
The range of CO2 extracts used in the food industry can be found here.
Contact us if you want a price list with our current prices.
