Safe, precise and gentle

In partnership with:

Kaunas University of Technology

Sub-critical CO2 liquid extraction as a state of the art method is used to extract phytochemical compounds from natural materials to obtain a premium phytochemical essence

  • Lipophilic bioactive compounds from a wide array of natural materials (plants, algae, fungi etc.) may be extracted by using CO2 as the solvent
  • Sub-critical CO2 extraction preserves valuable sensitive compounds (such as volatile terpenes) as it is a low-pressure and low-temperature process that does not denature fragile molecules
  • CO2 is safe and environmentally friendly, no harmful chemicals are used in the process and there are no residues in the end product as CO2 evaporates completely at atmospheric pressure
  • Sub-critical CO2 extracts require none or little post-processing to obtain a target extract profile by varying the extraction conditions as CO2 is a highly selective solvent (this allows to significantly reduce the amount of unwanted concomitant substances)


Targeted, stable and effective

In partnership with:

Latvia University of Life Sciences and Technologies

A novel carbohydrate matrix (authorized as a novel food in the EU and GRAS in the US) is used to encapsulate the obtained extracts resulting in an emulsion or powder

  • Convenient use and easy dosage due to uniform characteristics of the emulsion or powder with predictable modifications to the original recipes (taking into account the consistency enhancing properties)
  • Stable and protective matrix protects the active compounds from external environment and slows degradation, especially for products which are exposed to aggressive processing such as baking or have acidic environment such as carbonated beverages or cosmetics
  • Masking of strong smell and taste is one of the most important aspects for food and beverage applications of aromatic compounds to avoid significantly altering the original product palette
  • Consistency enhancing and minor sweetening effect with slight cooling aftertaste, improving the mouthful effect, as a result use of enhancers, fillers and sweetening agents may be reduced
  • Significantly reduced first pass metabolism for enhanced effectiveness and bioavailability of bioactive substances due to resistance of the matrix to stomach acidic environment
  • Delivery of bioactive compounds to intestines and a prebiotic effect in synergy with the active compound