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Extract Essential Oil with no residual solvents and hazards using Advanced Supercritical CO2 Extraction
07.11.19

Extract Essential Oil with no residual solvents and hazards using Advanced Supercritical CO2 Extraction

The worldwide production and consumption of essential oils and perfumes are increasing at rapid speed. The traditional technologies for extraction of essential oil processing are of great significance, but one cannot deny the fact that they do have significant drawbacks compared to the advanced extraction technique like CO2 Supercritical Extraction.

Why are traditional methods of extraction not safe?

The traditional methods of essential oil extraction are hydro-distillation or solvent extraction. The concern using the traditional methods is the losses of some volatile compounds, low extraction efficiency, degradation of unsaturated compounds through thermal or hydrolytic effects and toxic solvent residue in the extract.

Disadvantages of Water and Steam Distillation

Due to the low pressure of rising steam, oils of high-boiling range require a higher quantity of steam for vaporization -hence longer hours of distillation.

The plant material becomes wet, which slows down distillation as the steam has to vaporize the water to allow it to condense further up the still.

Oxygenated components such as phenols tend to dissolve in the still water, so their complete removal by distillation is not possible.

As water distillation tends to be a small operation (operated by one or two persons), it takes a long time to accumulate much oil, so good quality oil is often mixed with lousy quality oil.

The distillation process is treated as art by local distillers, who rarely try to optimize both oil yield and quality.

Water distillation is a slower process than either water and steam distillation or direct steam distillation.

What is the alternative solution to overcome solvent residue and toxic solvents?

The conventional extraction process has limitations of solvent toxicity, presence of residual solvents in the final extract and even loss of heat-sensitive oils. The rapidly emerging Supercritical fluid extraction technology is attracting more global markets and more substantial profits. Supercritical CO2 is becoming the preferred extraction choice for the industry.

The reason behind the Supercritical CO2 Extraction being the preferred choice for extraction of essential oils is that CO2 is safe, readily available, and no solvent residue.

Advantages of Advance CO2 Extraction over traditional methods

The higher extraction efficiency, the benefit of selective extraction, operates without altering or damaging products natural properties, no effluent generation and no pollution-related hassles & costs, lower operating costs, and global markets ensuring higher profits.

Cybernetik’s CO2 Extraction Systems

Cybernetik’s SCFE system provides higher extraction efficiency, top product purity, consistent product quality and prolonged product shelf life.

It is easy to clean and maintain and significantly reduces operating costs. The system uses the USFDA approved the process for extraction of ingredients from organic raw materials in the agro-processing industry. 100 % cGMP Compliance, Food & Pharma grade Equipment.

The system consists of high pressure and heating system, where liquid CO2 is transformed into supercritical CO2. The supercritical CO2 is mixed with the raw material in the extraction vessel.

The mixture is further transported into the gas-liquid separation chamber, where supercritical CO2 transforms into gas and is easily separated from the extract. This gas CO2 can be conveniently reused for further process.

Using Cybernetik SCFE systems can offer several other benefits in your industry. Know more about SCFE system and other agro-processing solutions from Cybernetik.

For further information, contact our representatives at [email protected]

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29.06.20

Ready-to-Eat (RTE) Food Manufacturing Process

Ready-to-Eat (RTE) Food Manufacturing Process

Safety: A Paramount Necessity Tertiary Food Processing delivers Ready to Eat (RTE) foods and Heat to Serve foods [1]. RTE foods include instant snacks and soups, ready meals, baked goods, instant/breakfast cereals, meat products and the like [2]. Young people in the 18-35 age-group are the most active consumers of RTE foods [2]. Safety is at the core of all processes for manufacturing RTE foods. This is because they are not processed any further [3] – their hygiene has to be ingrained in their processing. Regulatory bodies prescribe strict standards for operators across the food supply chain. For example, the Food Safety and Standards Authority of India (FSSAI) mandates a documented Food Safety Management System (FSMS) plan for every operator. FSMS plan includes Good Manufacturing Practices and Good Hygienic Practices specific to the sector [4]. Apart from safety, these standards ensure nutritional value of foods. Such standards establish what foods can and cannot contain as well as what are the minimum and/or maximum limits of ingredients they can contain. This, they do by: • Restricting the amount and type of natural and synthetic contaminants including microbes, pesticide/insecticide residues, and metal, antibiotic, and crop contaminants [4]. • Laying down guidelines for which food additives can be included and in what quantity [4]. • Instituting norms for packaging, labeling, and advertisement claims [4]. • Capping the industrial trans-fat content in foods for them to qualify as trans-fat-free [5].   RTE Manufacturing Process Safety is of course the core principle for RTE foods manufacturing. The process must also be rapid, energy efficient, and ergonomic while developing the required food flavor and texture. Following are the general stages in manufacturing RTE foods: • Unloading & Transport: Unloaded raw materials are transported to the location of the cleaning equipment. • Cleaning: Removes dirt, dust, mud, […]

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14.09.17

Super Critical Fluid Extraction: Its Wide Range Of Applications

Super Critical Fluid Extraction: Its Wide Range Of Applications

Among the different extraction techniques used, supercritical fluid extraction (SFE) is one of the oldest and the most used separation technique. The use of supercritical fluids in the extraction of volatile components has increased during the last two decades because of its higher efficiency compared to other extraction methods.Carbon dioxide (CO2) is the most widely used supercritical fluid. This is because CO2 is cheap, chemically inert, non-toxic, non-flammable and readily available at high purities and at

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6.05.20

An Overview of the Industrial Chocolate Manufacturing Process

An Overview of the Industrial Chocolate Manufacturing Process

Chocolate Making: A Delicious Business Chocolate is among the most popular non-essential food items globally [1]. An essential ingredient of several delicacies such as candy bars, milk shakes, cookies, and cereals [2], it makes a particularly important component for puddings, cakes, brownies, and other desserts [3]. Before it gets to the dining table, the chocolate has literally travelled around the world. The journey of chocolate begins on the evergreen cocoa trees located in the equatorial and tropical regions of South America, Mexico, Africa, and Southeast Asia. After manually harvesting cocoa beans, workers ferment and dry them. Fermentation turns them brown and drying reduces their weight to half [2]. Next, cocoa beans are shipped to manufacturing facilities where they are roasted, winnowed, ground, and blended to form the chocolate we are familiar with [3].   From Roasting to Wrapping Manufacturers first clean the beans to remove unwanted material. Next, they roast and winnow the beans to obtain the edible part called “nib,” which is the edible part of the bean. Thereafter, they melt the nib, and add sugar and flavor to it. The liquid chocolate so produced is either stored or molded into the required solid form [2]. Let us examine each stage of the manufacturing process in detail:   1. Roasting: is the important first step and plays several important roles:   •  Brings out the taste and flavor because it is the roasted cocoa beans that taste like chocolate, not the raw ones [4]. Typical cocoa bean color and aroma develop around 130-1500C [5].   •  Sterilizes the bean, eliminating any bacteria, molds, and fungi that are widespread in the tropical equatorial regions – the home of cocoa beans [4].   •  Simplifies cracking and winnowing by disconnecting the inner bean from the outer husk [4]. Roasting makes the outer […]

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