Sourcing and specification details
Boswellia serrata resin is processed via supercritical CO2 extraction in England to yield a pure oily liquid with INCI Boswellia Serrata (Frankincense) CO2. The 5 g pack supports initial trials by cosmetic labs and supplement manufacturers. CO2 Extracts section lists multiple sizes for scaling from samples to bulk. Labs often start with the Boswellia CO2 extract 1 kg after successful tests.
Key physical and technical parameters
The extract is 100 percent natural, fat-soluble and added at 0,01-0,2 percent in the active phase after cooling below 40 °C. No solvent residues remain after extraction. The method preserves resin acids and terpene compounds without heat damage typical of distillation.
Role in supplement and food manufacturing
International buyers source this botanical raw material for dietary supplements, functional beverages and confectionery at both factory and small-batch level worldwide. Botanical Extracts of this type integrate directly into existing production lines. Supplement producers incorporate it as a botanical ingredient in dietary supplement formulations and functional food products.
Formulation example for a lipid serum
Jojoba oil 79,85 percent, squalane 18 percent, Boswellia CO2 extract 0,15 percent, tocopherol 2 percent. Blend at temperatures under 40 °C, transfer to an amber bottle and allow to mature for 24 hours before use on face and neck.
Storage recommendations and shelf life
Keep tightly closed in a cool dark place until December 2028. Pre-dilute a small portion in carrier oil prior to incorporation for even distribution.
Compatibility notes for production
The extract pairs well with other CO2 materials in multi-component blends for cosmetics and food applications. Perform small-scale compatibility checks before full production runs.
Frequently asked questions
What packaging suits pilot production runs?
The 5 g size works for lab tests; larger volumes of 100 g or 1 kg are available for scale-up.
Is the extract compatible with glycolic phases?
No, it remains exclusively fat-soluble and should stay in oil phases.
Can it be used in confectionery flavour blends?
Yes, it serves as a botanical raw material in flavour systems for food applications.
How does temperature affect stability?
Processing above 40 °C may reduce volatile components, so cooling is required before addition.