Anise CO2 extract 1 kg

Sourcing and specifications

The raw material consists of seeds from Pimpinella anisum L. cultivated in Ukraine. Supercritical CO2 extraction produces an oily mass that contains essential oil fractions including anethole and methylchavicol along with fatty oil components. CO2 Extracts Wholesale arrive in 1 kg transport containers suitable for both laboratory and industrial scale. This form preserves the characteristic sensory profile of the original botanical material without additional solvents.

Physicochemical properties

INCI designation is Pimpinella anisum. The resulting product appears as an oily mass that dissolves readily in oils and other lipids. Input levels range from 0.01 to 2 percent depending on the final application. Shelf life extends to at least two years when kept in a closed container placed in a cool location away from direct light, with the indicated date reaching 12.2028 under proper conditions.

Integration into cosmetic bases

Formulators add the extract to creams, facial serums, body lotions, hair oils and scalp treatments to deliver a distinctive aromatic note while supporting overall sensory comfort. Anise CO2 extract 100 g serves well for small batch development and stability testing before scaling up. The material integrates smoothly into lipid phases without altering viscosity or emulsion stability when processed correctly.

Sample body oil formulation

Jojoba oil constitutes 80 percent, sweet almond oil 18.5 percent, Anise CO2 extract 1 percent and tocopherol 0.5 percent. All ingredients are combined at 35 degrees Celsius until the mixture reaches uniformity, then transferred to amber glass bottles for storage.

Role in dietary supplements and food production

Producers of dietary supplements and processed foods obtain the extract as a botanical raw material for incorporation into spice mixtures, canned fish products and liqueur bases. Extracts Wholesale reach manufacturers and independent developers across multiple continents for use in functional food items and confectionery flavor systems.

Processing recommendations

Incorporate the extract into the lipid phase at temperatures kept below 40 degrees Celsius to maintain volatile fractions. Complete solubility in carrier oils facilitates even distribution throughout emulsions and anhydrous blends alike. Food industry users calculate final concentrations according to local regulatory limits for flavoring agents.

Frequently asked questions

Is the extract suitable for aqueous systems?

No, it dissolves exclusively in lipids and therefore requires oil-based or emulsified formulas for proper incorporation.

What is the country of origin?

Raw seeds originate from agricultural sources within Ukraine.

Can the extract be used above 2 percent?

Higher concentrations require individual validation by the formulator to confirm both stability and desired sensory outcome.