Supercritical CO2 White Pepper Extract

Botanical Name of Raw Material: Piper nigrum L

White pepper consists of the seed of the pepper plant alone, with the darker coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Mane Kancor’s Supercritical CO2 White Pepper Extract is obtained by the supercritical CO2 extraction of decorticated, ground-dried pepper berries. This process, carried out at ambient temperatures and high pressures, avoids loss of aroma and degradation of actives. The product is a viscous, yellowish liquid, with the characteristic aroma of white pepper, with an underlying pungent scent. Its flavour is slightly warm and pleasant initially, followed by a pungent, biting sensation. Furthermore, this product is a pure, natural extract, without any preservatives or anti-oxidants.

Our Process

SUPERCRITICAL CO2 EXTRACTION

Supercritical fluid extraction is an efficient separation method of active ingredients from plant material.

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Applications
bakery

Bakery

Confectionery

Confectionery

Marination

Marinades

Sauce

Sauces

Sausages

Sausages

Snacks

Snacks

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