Product Description
Sourcing and specification of coriander CO2 extract
The 100 g pack contains coriander CO2 extract obtained by supercritical fluid extraction with natural carbon dioxide. Produced in the USA, the oily liquid carries INCI name Coriandrum CO2 Extract and remains free of solvent residues. CO2 Extracts Wholesale supplies B2B buyers with consistent quality for large-scale formulations. The material enters the active phase at temperatures below 40 degrees Celsius at 0.05-0.2 percent dosage.
Properties for industrial formulas
The extract delivers a warm spicy profile with subtle citrus notes while preserving natural fatty acids and antioxidants. Fat-soluble character allows even distribution in emulsions and food bases. Cosmetic laboratories value the ingredient for toning and refreshing skin feel in creams and serums.
Role in dietary supplements and food production
Supplement manufacturers and food factories purchase the extract as a botanical raw material for functional beverages, sauces, marinades and confectionery. Coriander CO2 Extract 1 kg supports scalable production of spice blends and flavor systems. Private formulators also use it in small-batch drink mixes and nutritional products.
Example formulation: functional drink blend
Base carrier oil - 88 ml, coriander CO2 extract - 2.5 g, anise CO2 extract - 1.5 g, tocopherol - 1 ml. Warm the carrier to 35 degrees, add both extracts and stir until uniform. Incorporate tocopherol last. The blend serves as a concentrated flavor base for beverage development at 0.1 percent final concentration.
Integration guidelines
Introduce the extract after cooling the main phase to protect volatile fractions. It pairs effectively with other CO2 materials such as walnut or anise extracts to build layered aromatic structures in both cosmetic and food systems.
Wholesale sourcing options
Extracts Wholesale enable manufacturers to maintain uniform aromatic character across multiple production runs of drinks and skincare items.
Storage recommendations
Keep in tightly closed dark glass or metal containers at temperatures up to 20 degrees in a cool location away from light. The product retains its properties until 12.2028 under proper conditions.
Frequently asked questions
What is the recommended input temperature for sauces?
Add to the fat phase or base at no more than 60 degrees Celsius to preserve aromatic compounds.
Is the extract suitable for beverage manufacturing?
Yes, it functions as a natural flavor component in both alcoholic and non-alcoholic drink formulations.
Can it be combined with other CO2 extracts?
The material blends well with anise and walnut CO2 extracts to enhance warm spicy notes in final products.