The food industry is one of the pioneering fields in the adoption of supercritical CO2 (scCO2) extraction, now an essential method for extracting plant ingredients. Used on a large scale for decades, this technique is highly advanced and developed for industrial applications in the food industry. Due to its ability to extract compounds efficiently, cleanly and ecologically, scCO2 extraction is experiencing rapid growth in this field.
Why is supercritical CO2 extraction essential in the food industry?
The agri-food industry is facing increasing demands in terms of environmental protection and public health. These challenges, coupled with increasingly stringent regulations, are prompting a shift away from the use of toxic petrochemical-based chemical solvents towards extraction processes that are more respectful of the environment, consumers and workers. It is against this backdrop that supercritical CO2 (scCO2) extraction is emerging as a sustainable solution for the food industry. In addition, the use of supercritical CO2 in the food industry is an alternative to traditional processes that meets the requirements of environmental protection, public health and the need to minimize process energy consumption.
The importance of supercritical CO2 extraction in the food industry stems from the fact that it enables the extraction of specific compounds such as flavors, “essential oils”, antioxidants or colorants, from vegetable raw materials without altering their composition. Finally, the extracts obtained are of higher quality, with properties as close as possible to those of the raw material, and can be used in various food applications such as food additives, natural flavors and colorants, thanks to supercritical CO2 technology for the food industry. Supercritical CO2 in the food industry also has a selectivity property that enables it to obtain specific aromatic notes, impossible to obtain using traditional techniques.
What can be extracted with supercritical CO2 in the food industry?
Supercritical CO2 in the food and beverage industry offers a wide extraction spectrum, and can be used to obtain a range of different matrices :
- CO2 decaffeination of coffee and tea
- Extraction of hop resins for IPA beer using supercritical CO2 technology for the food industry
- Extraction of natural flavors
- Plant extracts for the food industry
- De-alcoholization of beverages by ecological extraction processes
- Removal of impurities with CO2 extraction equipment
- Preparation of nicotine-free tobacco with supercritical CO2
- Eco-friendly fat extraction processes
- Purification of extracts with supercritical CO2 technology for the food industry
This technology is compatible with most labels and certifications (e.g. : Hallal, kosher, organic, etc.).
Our supercritical CO2 extraction equipment
To extract with CO2 extraction in the food industry, we have two ranges of standard equipment to suit your needs: the SFE Prod range and the SFE Lab range, all based on CO2 technology for the food industry. If you want to go further than extraction and want to purify your extract, we have a range of chromatography equipment, ideal for purifying food extracts with CO2.
All our machines can be prepared for GMP, 21 CFR Part 11 certification, to guarantee environmentally-friendly extraction processes in foodstuffs that comply with the most stringent standards.
Our R&D center for sCO2 extraction
SFE Process has a research and development laboratory to carry out your feasibility studies for supercritical CO2 extraction in the food industry and develop tomorrow’s technologies. Would you like to carry out trials on your biomass before embarking on the extraction of natural flavors for the food industry, or the purification of food extracts with CO2? Our laboratory is equipped with several pilots to offer you a quality service and full support for scale-up, from laboratory to pilot scale, producing your first batches with supercritical CO2 technology for the food industry.
