Ginger Subcritical CO2 extract

Delicate low-temperature mode of subcritical extraction by liquefied carbon dioxide (CO2) occurs at the pressure of 6.5 ? 7.0 MPa and the temperature of 10 ? 25°C. This allows preserving most healthful substances in the extract ? aroma, taste, vitamins and enzymes. No other existing method of extraction can achieve it.
CO2 extracts of spices and herbs represent sophisticated complex of natural substances: aldehydes, ketones, diglycerides, monoglycerides, sterols, phospholipids, tocopherols, terpenoids, esters, flavone aglycones, alcohols, organic acids, alkaloids, tannins, phenol compounds, glycosides plus a number of powerful natural preservatives and antioxidants. Besides, subcritical CO2 extracts are totally free of all the chemical solvents, pesticides, herbicides, fertilizers and heavy metals as they are not being involved in the extraction process.
Subcritical CO2 extracts are 100% natural and are very strong and effective biostimulants. What distinguishes them from other types of extracts is that subcritical СО2 extracts contain large amounts of physiologically active substances. These components include certain complementary groups that strengthen the effect of bioactive substances while prolonging their actions and protecting them from external harmful conditions.
The use of extracts cardinally improves quality characteristics and consumer properties of the end-product.
Almost all subcritical СО2-extracts have anti-inflammatory properties and have a strengthening effect on secretory functions of the organism. When adding small amounts of СО2 extracts to any kind of food they have a good prophylactic effect and improve the overall health.
Subcritical CO2 extracts enrich food with elements that are absent in synthetic flavoring additives increasing the end-product's nutrient value.