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 Commercialization  Home > Supercritical > Commercialization
 
     Selected examples of the commercial scale supercritical CO2 extraction plants
Process Manufacturer
 Coffee Decaffeination  Kaffee HAG AG, Bremen, Germany; General Foods, Houston, Texas; Hermsen,  Bremen, Germany; SKW-Trostberg, Poszzillo, Italy
 Tea Decaffeination  SKW-Trostberg, Munchmuenster, Germany
 Fatty Acids from spent Barley  Marbert GmbH, Dusseldorf, Germany
 Nicotine Extraction  Philip Morris, Hopewell, Virginia
 Rose-Residual Oil SCE  Kerr-McGee, Oklahoma City, Oklahoma
 CO2 Refining Extracted Pyrethrum  Agrofarm, United Kingdom
 Hops Extraction  Pfizer Hops Extraction, Sydney, Nebraska; Hopfenextraktion, HVG, Barth,
 Raiser & Co.; Wolnzach, Germany; Hops Extraction Corp. of America, Yakima,
 Washington; J.I. Haas, Inc., Yakima, Washington; Carlton, United Breweries,
 United Kingdom
 Flavors Extraction  Camilli Albert & Louie, Grasse, France
 Flavors/Aromas  Flavex GmbH, Rehlingen, Germany
 Corn Oil  Mohri Oil Mills, Japan
 Color Extraction -Red Pepper  Mohri Oil Mills, Japan; Fuji Flavor, Japan; Sumitomo Seiko (Uhde facility),
 Japan; Yasuma (Mitsubishi Kokoki facility), Japan; Hasegawa Koryo
 (Uhde facility), Japan; Takasago Foods (Mitsubishi Kokoki facility), Japan
 Hops Extraction and Spices  SKW-Trostberg, Munchmuenster, Germany; Pauls & White, Reigat, United
 Kingdom
 
 

Dichloromethane was used to extract hops which add a bitter flavor to beer, but it was toxic. So, when supercritical carbon dioxide is used, humolone compounds which are the main constituent of hop can be extracted up to 99%, organic solvents do not exist in extracted liquid, and a hop flavor is not oxidized or polymerized. At the same time, though yield does not change much when supercritical carbon dioxide is used in stead of dichloromethane, harmful nicotine can be removed around 94.7% from its initial concentration while minimizing the loss of aroma. Since supercritical carbon dioxide produces better flavor than steam distillation, solvent extraction or cold pression methods, more flavors are extracted by supercritical methods.

 
 
 
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