Cold-pressed, virgin olive or sunflower oil has long been considered high-quality. The background for this is the gentle processing during extraction. This ensures that the ingredients, such as the polyunsaturated fatty acids, are preserved. For cold-pressed oils, the fruits, seeds or seeds of a plant are ground and pressed out with the help of a steel press.
But the fact that this can be done without heat generation is a myth. Friction occurs during pressing and friction is known to generate heat. Up to 49° degrees may be produced during pressing in order to be able to call the oil obtained "cold-pressed".For some sensitive ingredients, this temperature has long been too high.
CO2 extraction is the gentler oil extraction
The CO2 extraction takes place at 30° degrees and has therefore proven itself to obtain heat-sensitive plant material. Actually, the process must be called supercritical CO2 extraction, a process that was used decades ago to decaffeinate coffee. The colorless and odorless carbon dioxide is compressed under very high pressure, the seed or core bursts so that the substance to be extracted is dissolved from the starting material. If the pressure is subsequently lowered, the carbon dioxide releases the dissolved substance - the extract obtained - again.
Therefore, the CO2 extracted oils are considered to be more fragrant and richer. For example, a direct comparison has shown that the proportion of phytosterols in CO2 extraction is higher than in cold pressing.
Especially those fromPhytosterols obtained from oily plants are what balance the moisture balance of the skin and are therefore often used for dry skin. They have an antiprurisy and anti-inflammatory effect.
Why lack of oxygen can make sense
In contrast to cold pressing, no oxygen comes into contact with the plant substance to be processed during CO2 extraction. In this way, the sensitive natural products remain protected from oxidation, are more durable and cannot go rancid so quickly.
ananné used CO2-extracted vegetable oils
There are many arguments in favour of the oils obtained by CO2 cold extraction. That is why they are the ideal raw material for natural active ingredient cosmetics. Compared to classic pressing, they are more productive, gentle and antibacterial. The oils obtained achieve a quality that is otherwise only found in the core of the ripe fruit. Of course, this comes at a price, which is why their use is still rare. But the investment is worthwhile, because with these high-quality oils, even the smallest quantities are sufficient to achieve an effect. Not all oils are available in CO2-extracted form. However, whenever possible, ananné uses CO2 extracts in its products.
In general, CO2 extraction not only protects the raw material but also the environment, as no harmful emissions or water contamination are caused by this process. The carbon dioxide used can be used again and again in an environmentally friendly way.
Oil is not the same as oil
Not by the extraction of vegetable oils plays an essential role, their molecular property is also important.
Oils that have a small molecular weight structure penetrate the skin very easily.
This structure also makes it possible for a facial oil, without the addition of water, to fulfill the property of a serum. This is the case with the ananné oil series NUTRICIUM and SOLACIUM der Fall. Die verwendeten Öle haben kleine Moleküle, die deshalb in die tieferen Hautschichten vordringen können. Entsprechend zieht das Produkt gut ein and hinterlässt kein fettiges Hautgefühl.
@Joachim Mantel: Ja, die CO2 Extraktion kann auch für Lebensmittel angewendet werden. Die Firma Flavex bietet beispielsweise diese Extrakte an.
Das CO2 Verfahren ist beeindruckend.
Kann es auch für Lebensmittelöle angewendet werden.
Kennen sie Firmen, die solche Öle anbieten?