Food Grade CO2 Processing in food manufacturing

Dear Friends,

Do you have any idea and / or knowlegment regarding to CO2 processing.

Thanks in advance

Dear Friends,

Do you have any idea and / or knowlegment regarding to CO2 processing.

Thanks in advance

Hi Ayşegül,

I have deleted your other two threads as the were virtually the same, if you have questions related to risk assessment and management of CO² Gas food processing discuss here as we don't want separate threads running on the same subject.

Can you confirm exactly what you want to know and why? Are you looking to use CO² processing?

Regards,
Simon

Dear Simon,

I will consulate to establish integrated anagement system ( including ISO 9001-22000-14001- OHSAS 18001 ) for the Food Grade CO2 procesing company. So, I try to reach all kinds of information and receive the experiences of other people in the sector related the subject. Thank you very much

Dear Aysegul,

I am not sure what you are looking for exactly but here are some stuff that I found. Some are random and some might be irrelevant also. I hope that some at least can be useful.

Carbon Dioxide

Recovery Processes for Carbon Dioxide

Introduction to Supercritical Fluids

Supercritical Fluids

Using Carbon Dioxide to Recover Natural Gas and Oil

CO2 Production and Product Quality for the Merchant Market

Production of Spice Extracts

Cheers!

Thank you very very much. It was very usefull and very informative. kind regards

Dear Friends,

Do you have any idea and / or knowlegment regarding to CO2 processing.

Thanks in advance

Philip (SaRaRa) already covered most of the information by hyper-linking below,

Here are few basic advantages/benefits/use of CO2 process in food manufacturing:

• CO2 is non-toxic
• CO2 is non-flammable
• CO2 is inexpensive and readily available
• CO2 is not reactive with most materials

• No organic solvent residue in final product
• No environmental/hazardous solvent disposal issues
• Playing with moderate processing temperatures
• Low cost in some cases
• Higher recoveries (more pure fractions & no solvent residuals)
• Higher concentration of Vitamins (in edible fats & oils)
• High concentration of active ingredient than traditional methods (Ginseng, Kava Kava, etc.)

• Hops extraction for beer manufacture
• Caffeine extraction in coffee without loss of flavor
• Flavanoids, Capcasin and Paprika from peppers and seed, mint oils from leaves, etc.