Apfel • Malus domestica
Apple Concentrate CO2 Extract
Apple concentrate CO2 extract is produced by high-pressure CO2 extraction and provides a more than 100,000-fold concentrated apple aroma.
At a Glance
Characteristics & Applications
Apple juice aroma is obtained with about 150-fold concentration in the production of apple juice concentrate. This apple juice aroma can be processed into valuable aroma concentrates using gentle processes to make it easier to use. MCI Miritz uses Spinning Cone Column (SCC) or high-pressure CO2 extraction.
Apple concentrate CO2 extract is produced by extraction with CO2 high-pressure extraction, whereby a more than 100,000-fold concentrated apple aroma is obtained.
Yield
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Annual global production
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At a Glance
Product Details
| Botanical name: | Malus domestica (syn. Malus sylvestris var. domestica) |
| Plant/part used: | Fruit/juice |
| Production method of raw material: | Cold pressed/distillation |
| Processing technology: | CO2 high-pressure-extraction |
| TSCA CAS: | not available |
| EINECS CAS: | 85251-63-4 |
| EINECS: | 286-475-7 |
| Appearance: | Fluid, clear |
| Chemical identification: | Apple, Malus sylvestris, extract |
| Density 20 °C (g/ml): | 0.8300 – 0.8580 |
| Refractive index at 20 °C: | 1.3800 – 1.4050 |
| Optical rotation at 20 °C, 10 cm (°): | – |
| Chemical constituents: | trans-2-Hexenal, Hexanol, trans-2-Hexenol, Hexanal, Butyl acetate, Hexyl acetate, etc. |
| REACH: | – |