MICROENCAPSAULTED HEMP EXTRACT


Convenient to use and handle compared to highly viscose raw extracts

Effortlessly include in products and recipes without significant modifications with minuscule impact on aroma and taste

High emulsification with hydrophilic and water-based compounds

Protection of valuable compounds from environment and harsh processing (e.g. baking) 

Extended shelf life and stability due to reduction of oxidation

Resistant to first-pass metabolism and harsh stomach acids



Description

Flavouring preparation made from edible parts (leaves) of Cannabis sativa L. (hemp varieties listed in the EU Plant Variety Database) by traditional preparation methods (CO2 extraction). Complies with Article 3.2(d)(i) of the Regulation (EC) No 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods.

Chemical characteristics

  • CBD or CBG dominant, fully or partly decarboxylated
  • Contains hemp essential oils (β-Caryophyllene, β-Myrcene dominant)
  • Standardized to CBD / CBG % per specification 
  • THC % below 0.2% or lower per specification 
  • Contains non-digestible sugars

Applications

  • Nutraceuticals: food supplements, complementary medicine
  • Food: functional baked goods, confectionery, sweets, snacks etc.
  • Beverages: functional low/non alcoholic beverages, soft drinks, juices, smoothies etc.
  • Cosmetics: functional skincare, infused toiletries, cosmeceuticals (EU CosIng database entry)

Functional characteristics

  • Delicate woody herbal aroma
  • Minor bitter herbal palette with slight sweetening and cooling aftertaste 
  • Consistency and mouthful enhancing effect
Form

  • Microencapsulated emulsion (for beverages and cosmetic applications)
  • Microencapsulated powder (for food and nutraceutical applications)
  • Available also in native and refined native forms (not microencapsulated)

HOPS EXTRACT


Increased brew yields by reducing brew-soaking trub residue and reduced waste volume

Reduced foaming and reduced undesirable flavoring due lack of waxes and chlorophyll in the extract

Extended shelf life and stability due to reduction of oxidation

Ease of storage - reduced space and condition requirements

Enhanced mouthful with microencapsulated ingredient


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Description 

Flavouring preparation made from edible parts (strobiles) of Humulus lupus L. (hop) by traditional preparation methods (CO2 extraction).  Complies with Article 3.2(d)(i) of the Regulation (EC) No 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods. 

Chemical characteristics

  • Composed of α-acids, β-acids and hop essential oils
  • Standardized to α-acid percentage per specification
  • Please inquire for available aroma varieties
  • Microcapsulated extract contains non-digestible sugars

Applications

  • Brewing: kettle ingredient for bittering and hop aroma
  • Nutraceuticals: food supplements, complementary medicine

Functional characteristics

  • Tangy hop aroma
  • Bittering taste
  • Microcapsulated extract has a slight sweetening and mouthful enhancing effect

Form 

  • Native (viscose liquid) 
  • Microencapsulated emulsion

HIGH-DHA ALGAL OIL

Source of essential omega-3 fatty acids with high DHA content up to 50%

Innovative technology of microalgae cultivation

Sustainable: no stress on marine resources

Vegan: fish free


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Description

High docosahexaenoic acid (DHA) content omega-3 fatty acid oil obtained from edible Crypthecodinium Cohnii algae biomass by traditional preparation methods (CO2 extraction)

Chemical characteristics

  • Standartized to DHA content % of the total fatty acids (TFA) per specification
  • Dewaxed, degummed, winterized to remove parts of saturated fatty acids
  • Microcapsulated extract contains non-digestible sugars

Applications

  • Food: fortified foods, snacks, confectionery, infant formula
  • Nutraceuticals: food supplements, complementary medicine
  • Cosmetics: functional skincare (EU CosIng database entry)

Functional characteristics

  • No fish aroma, tasteless
  • Emulsifying agent

Form

  • Winterized oil (for food, nutraceutical and cosmetics applications)
  • Microencapsulated powder (water soluble)
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