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Commercialization |
Home > Supercritical > Commercialization |
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Selected examples of the commercial scale supercritical CO2 extraction plants |
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Process |
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Manufacturer |
Coffee Decaffeination |
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Kaffee HAG AG, Bremen, Germany; General Foods, Houston, Texas; Hermsen, Bremen, Germany; SKW-Trostberg, Poszzillo, Italy |
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Tea Decaffeination |
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SKW-Trostberg, Munchmuenster, Germany |
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Fatty Acids from spent Barley |
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Marbert GmbH, Dusseldorf, Germany |
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Nicotine Extraction |
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Philip Morris, Hopewell, Virginia |
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Rose-Residual Oil SCE |
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Kerr-McGee, Oklahoma City, Oklahoma |
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CO2 Refining Extracted Pyrethrum |
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Agrofarm, United Kingdom |
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Hops Extraction |
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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 |
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Flavors Extraction |
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Camilli Albert & Louie, Grasse, France |
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Flavors/Aromas |
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Flavex GmbH, Rehlingen, Germany |
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Corn Oil |
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Mohri Oil Mills, Japan |
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Color Extraction -Red Pepper |
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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 |
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Hops Extraction and Spices |
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SKW-Trostberg, Munchmuenster, Germany; Pauls & White, Reigat, United
Kingdom |
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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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