CO2 applied to commercial extraction of pepper: performance and economics
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Pepper conjures flavours and piquancy into foodstuffs. The initiators are essential oils and spicy substances. Pepper contains some 1−4% of oil and 5−10% of piperine. As the solubility of the two substances in CO2 differ significantly, aroma and hot components have been separated into two fractions by a commercial CO2 extraction process at NATECO2.