CO2 Applied to Commercial Extraction of Pepper: Performance and Economics
Introduction: Pepper conjures flavour and piquancy into foodstuffs. The initiators are essential oils and spicy substances. Pepper contains some 1-4 % of oil and 5-10 % of piperine. As the solubility of the two substances in CO2 differ significantly, aroma and hot components have been separated into two fractions by a commercial CO2-extraction-process at NATECO2 . The poster presentsthe benefits, performance and economics of the extraction with CO2.
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