Sourcing and specification details
Produced in Ukraine from seeds of Pimpinella anisum L., the CO2 extract appears as an oily mass containing essential oil rich in anethole and methylchavicol together with fatty oil. Pack size is 5 g, suitable for laboratory trials and small-scale production. CO2 Extracts are obtained without solvent residues, delivering consistent aroma and composition for industrial use.
Integration parameters for manufacturers
Cosmetic laboratories incorporate the material at 0,1-0,5 % into oil phases at temperatures below 40 °C. Food and supplement producers use 0,05-0,2 % in spice blends, canned fish and beverage bases. The extract disperses readily in lipid systems and does not require additional heating. Anise CO2 extract 1 kg
Role in dietary supplement and food formulations
International buyers purchase the extract as botanical raw material for dietary supplement production and functional food lines. It serves as a flavor component in confectionery fillings, herbal drink concentrates and seasoning mixes. Both contract manufacturers and private formulators rely on the ingredient for clean-label aroma profiles. Botanical Extracts
Formulation example for a dietary supplement blend
Carrier oil 98,7 %, CO2 extract of anise 0,3 %, tocopherol 1 %. The components are combined at room temperature and filled into soft-gel capsules or dropper bottles. The finished blend remains stable for 18 months when stored away from light.
Additional cosmetic applications
Contract labs include the extract in body lotions, after-shave balms and hair conditioners to provide a mild spicy note. The material supports skin comfort and adds a distinctive aromatic signature without altering emulsion stability.
Storage recommendations
Keep in a tightly closed container in a cool, dark place. Shelf life is minimum two years from production date. Once opened, use within twelve months.
Frequently asked questions
What is the recommended input level in beverage bases?
0,05-0,1 % delivers a balanced anise note while remaining within typical flavor usage ranges.
Is pre-dispersion in an emulsifier required?
For water-based systems an emulsifier is advised; direct addition works in oil-continuous phases.
Can the extract be used above 40 °C?
Prolonged heating above this temperature may reduce volatile content, therefore lower temperatures are preferred.